Serves: - 1141 +
Ingredients
285¼ tsp peppercorns 713⅛ cloves 71 5/16 tsp cardamom 35⅔ tsp fenugreek 142⅝ tsp fennel 142⅝ tbsp cumin seeds 142⅝ star anise 71 5/16 cinnamon stick 71 5/16 tsp nutmeg 35⅔ tsp ground ginger 142⅝ tbsp sweet paprika 142⅝ tbsp sumac 107 tbsp sea salt 3565⅝ g ginger, grated 427⅞ cloves garlic, crushed 5705 g chopped coriander, stems and leaves 8557½ ml lemon juice 17115 ml vegetable oil 427⅞ 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:
57050 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 57050 ml chicken stock Cover and roast 4-5 hours until completely tender
8557½ g tahini paste 213 15/16 tbsp lemon juice 142⅝ clove garlic, crushed 142⅝ pinch salt 427⅞ tbsp water
142⅝ pickled red onion 142⅝ fresh salad
Name: