Serves: - 1149 +
Ingredients
287¼ tsp peppercorns 718⅛ cloves 71 13/16 tsp cardamom 35 10/11 tsp fenugreek 143⅝ tsp fennel 143⅝ tbsp cumin seeds 143⅝ star anise 71 13/16 cinnamon stick 71 13/16 tsp nutmeg 35 10/11 tsp ground ginger 143⅝ tbsp sweet paprika 143⅝ tbsp sumac 107 5/7 tbsp sea salt 3590⅝ g ginger, grated 430⅞ cloves garlic, crushed 5745 g chopped coriander, stems and leaves 8617½ ml lemon juice 17235 ml vegetable oil 430⅞ 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:
57450 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 57450 ml chicken stock Cover and roast 4-5 hours until completely tender
8617½ g tahini paste 215 7/16 tbsp lemon juice 143⅝ clove garlic, crushed 143⅝ pinch salt 430⅞ tbsp water
143⅝ pickled red onion 143⅝ fresh salad
Name: