Serves: - 1161 +
Ingredients
290¼ tsp peppercorns 725⅝ cloves 72 9/16 tsp cardamom 36 2/7 tsp fenugreek 145⅛ tsp fennel 145⅛ tbsp cumin seeds 145⅛ star anise 72 9/16 cinnamon stick 72 9/16 tsp nutmeg 36 2/7 tsp ground ginger 145⅛ tbsp sweet paprika 145⅛ tbsp sumac 108 11/13 tbsp sea salt 3628⅛ g ginger, grated 435⅜ cloves garlic, crushed 5805 g chopped coriander, stems and leaves 8707½ ml lemon juice 17415 ml vegetable oil 435⅜ 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:
58050 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 58050 ml chicken stock Cover and roast 4-5 hours until completely tender
8707½ g tahini paste 217 11/16 tbsp lemon juice 145⅛ clove garlic, crushed 145⅛ pinch salt 435⅜ tbsp water
145⅛ pickled red onion 145⅛ fresh salad
Name: