Serves: - 1139 +
Ingredients
284¾ tsp peppercorns 711⅞ cloves 71 3/16 tsp cardamom 35⅗ tsp fenugreek 142⅜ tsp fennel 142⅜ tbsp cumin seeds 142⅜ star anise 71 3/16 cinnamon stick 71 3/16 tsp nutmeg 35⅗ tsp ground ginger 142⅜ tbsp sweet paprika 142⅜ tbsp sumac 106 7/9 tbsp sea salt 3559⅜ g ginger, grated 427⅛ cloves garlic, crushed 5695 g chopped coriander, stems and leaves 8542½ ml lemon juice 17085 ml vegetable oil 427⅛ 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:
56950 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 56950 ml chicken stock Cover and roast 4-5 hours until completely tender
8542½ g tahini paste 213 9/16 tbsp lemon juice 142⅜ clove garlic, crushed 142⅜ pinch salt 427⅛ tbsp water
142⅜ pickled red onion 142⅜ fresh salad
Name: