Serves: - 1145 +
Ingredients
286¼ tsp peppercorns 715⅝ cloves 71 9/16 tsp cardamom 35 7/9 tsp fenugreek 143⅛ tsp fennel 143⅛ tbsp cumin seeds 143⅛ star anise 71 9/16 cinnamon stick 71 9/16 tsp nutmeg 35 7/9 tsp ground ginger 143⅛ tbsp sweet paprika 143⅛ tbsp sumac 107⅓ tbsp sea salt 3578⅛ g ginger, grated 429⅜ cloves garlic, crushed 5725 g chopped coriander, stems and leaves 8587½ ml lemon juice 17175 ml vegetable oil 429⅜ 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:
57250 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 57250 ml chicken stock Cover and roast 4-5 hours until completely tender
8587½ g tahini paste 214 11/16 tbsp lemon juice 143⅛ clove garlic, crushed 143⅛ pinch salt 429⅜ tbsp water
143⅛ pickled red onion 143⅛ fresh salad
Name: