Serves: - 1131 +
Ingredients
282¾ tsp peppercorns 706⅞ cloves 70 11/16 tsp cardamom 35⅓ tsp fenugreek 141⅜ tsp fennel 141⅜ tbsp cumin seeds 141⅜ star anise 70 11/16 cinnamon stick 70 11/16 tsp nutmeg 35⅓ tsp ground ginger 141⅜ tbsp sweet paprika 141⅜ tbsp sumac 106 tbsp sea salt 3534⅜ g ginger, grated 424⅛ cloves garlic, crushed 5655 g chopped coriander, stems and leaves 8482½ ml lemon juice 16965 ml vegetable oil 424⅛ 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:
56550 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 56550 ml chicken stock Cover and roast 4-5 hours until completely tender
8482½ g tahini paste 212 1/16 tbsp lemon juice 141⅜ clove garlic, crushed 141⅜ pinch salt 424⅛ tbsp water
141⅜ pickled red onion 141⅜ fresh salad
Name: