Serves: - 1123 +
Ingredients
280¾ tsp peppercorns 701⅞ cloves 70 3/16 tsp cardamom 35 1/11 tsp fenugreek 140⅜ tsp fennel 140⅜ tbsp cumin seeds 140⅜ star anise 70 3/16 cinnamon stick 70 3/16 tsp nutmeg 35 1/11 tsp ground ginger 140⅜ tbsp sweet paprika 140⅜ tbsp sumac 105 2/7 tbsp sea salt 3509⅜ g ginger, grated 421⅛ cloves garlic, crushed 5615 g chopped coriander, stems and leaves 8422½ ml lemon juice 16845 ml vegetable oil 421⅛ 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:
56150 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 56150 ml chicken stock Cover and roast 4-5 hours until completely tender
8422½ g tahini paste 210 9/16 tbsp lemon juice 140⅜ clove garlic, crushed 140⅜ pinch salt 421⅛ tbsp water
140⅜ pickled red onion 140⅜ fresh salad
Name: