Serves: - 1163 +
Ingredients
290¾ tsp peppercorns 726⅞ cloves 72 11/16 tsp cardamom 36⅓ tsp fenugreek 145⅜ tsp fennel 145⅜ tbsp cumin seeds 145⅜ star anise 72 11/16 cinnamon stick 72 11/16 tsp nutmeg 36⅓ tsp ground ginger 145⅜ tbsp sweet paprika 145⅜ tbsp sumac 109 tbsp sea salt 3634⅜ g ginger, grated 436⅛ cloves garlic, crushed 5815 g chopped coriander, stems and leaves 8722½ ml lemon juice 17445 ml vegetable oil 436⅛ 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:
58150 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 58150 ml chicken stock Cover and roast 4-5 hours until completely tender
8722½ g tahini paste 218 1/16 tbsp lemon juice 145⅜ clove garlic, crushed 145⅜ pinch salt 436⅛ tbsp water
145⅜ pickled red onion 145⅜ fresh salad
Name: