Serves: - 1137 +
Ingredients
284¼ tsp peppercorns 710⅝ cloves 71 1/16 tsp cardamom 35 8/15 tsp fenugreek 142⅛ tsp fennel 142⅛ tbsp cumin seeds 142⅛ star anise 71 1/16 cinnamon stick 71 1/16 tsp nutmeg 35 8/15 tsp ground ginger 142⅛ tbsp sweet paprika 142⅛ tbsp sumac 106⅗ tbsp sea salt 3553⅛ g ginger, grated 426⅜ cloves garlic, crushed 5685 g chopped coriander, stems and leaves 8527½ ml lemon juice 17055 ml vegetable oil 426⅜ 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:
56850 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 56850 ml chicken stock Cover and roast 4-5 hours until completely tender
8527½ g tahini paste 213 3/16 tbsp lemon juice 142⅛ clove garlic, crushed 142⅛ pinch salt 426⅜ tbsp water
142⅛ pickled red onion 142⅛ fresh salad
Name: