Serves: - 1125 +
Ingredients
281¼ tsp peppercorns 703⅛ cloves 70 5/16 tsp cardamom 35 2/13 tsp fenugreek 140⅝ tsp fennel 140⅝ tbsp cumin seeds 140⅝ star anise 70 5/16 cinnamon stick 70 5/16 tsp nutmeg 35 2/13 tsp ground ginger 140⅝ tbsp sweet paprika 140⅝ tbsp sumac 105 7/15 tbsp sea salt 3515⅝ g ginger, grated 421⅞ cloves garlic, crushed 5625 g chopped coriander, stems and leaves 8437½ ml lemon juice 16875 ml vegetable oil 421⅞ 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:
56250 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 56250 ml chicken stock Cover and roast 4-5 hours until completely tender
8437½ g tahini paste 210 15/16 tbsp lemon juice 140⅝ clove garlic, crushed 140⅝ pinch salt 421⅞ tbsp water
140⅝ pickled red onion 140⅝ fresh salad
Name: