Serves: - 1133 +
Ingredients
283¼ tsp peppercorns 708⅛ cloves 70 13/16 tsp cardamom 35⅖ tsp fenugreek 141⅝ tsp fennel 141⅝ tbsp cumin seeds 141⅝ star anise 70 13/16 cinnamon stick 70 13/16 tsp nutmeg 35⅖ tsp ground ginger 141⅝ tbsp sweet paprika 141⅝ tbsp sumac 106 2/9 tbsp sea salt 3540⅝ g ginger, grated 424⅞ cloves garlic, crushed 5665 g chopped coriander, stems and leaves 8497½ ml lemon juice 16995 ml vegetable oil 424⅞ 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:
56650 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 56650 ml chicken stock Cover and roast 4-5 hours until completely tender
8497½ g tahini paste 212 7/16 tbsp lemon juice 141⅝ clove garlic, crushed 141⅝ pinch salt 424⅞ tbsp water
141⅝ pickled red onion 141⅝ fresh salad
Name: