Serves: - 1113 +
Ingredients
278¼ tsp peppercorns 695⅝ cloves 69 9/16 tsp cardamom 34 7/9 tsp fenugreek 139⅛ tsp fennel 139⅛ tbsp cumin seeds 139⅛ star anise 69 9/16 cinnamon stick 69 9/16 tsp nutmeg 34 7/9 tsp ground ginger 139⅛ tbsp sweet paprika 139⅛ tbsp sumac 104⅓ tbsp sea salt 3478⅛ g ginger, grated 417⅜ cloves garlic, crushed 5565 g chopped coriander, stems and leaves 8347½ ml lemon juice 16695 ml vegetable oil 417⅜ kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
55650 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 55650 ml chicken stock Cover and roast 4-5 hours until completely tender
8347½ g tahini paste 208 11/16 tbsp lemon juice 139⅛ clove garlic, crushed 139⅛ pinch salt 417⅜ tbsp water
139⅛ pickled red onion 139⅛ fresh salad
Name: