Serves: - 1121 +
Ingredients
280¼ tsp peppercorns 700⅝ cloves 70 1/16 tsp cardamom 35 tsp fenugreek 140⅛ tsp fennel 140⅛ tbsp cumin seeds 140⅛ star anise 70 1/16 cinnamon stick 70 1/16 tsp nutmeg 35 tsp ground ginger 140⅛ tbsp sweet paprika 140⅛ tbsp sumac 105 1/11 tbsp sea salt 3503⅛ g ginger, grated 420⅜ cloves garlic, crushed 5605 g chopped coriander, stems and leaves 8407½ ml lemon juice 16815 ml vegetable oil 420⅜ 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:
56050 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 56050 ml chicken stock Cover and roast 4-5 hours until completely tender
8407½ g tahini paste 210 3/16 tbsp lemon juice 140⅛ clove garlic, crushed 140⅛ pinch salt 420⅜ tbsp water
140⅛ pickled red onion 140⅛ fresh salad
Name: