Serves: - 1165 +
Ingredients
291¼ tsp peppercorns 728⅛ cloves 72 13/16 tsp cardamom 36⅖ tsp fenugreek 145⅝ tsp fennel 145⅝ tbsp cumin seeds 145⅝ star anise 72 13/16 cinnamon stick 72 13/16 tsp nutmeg 36⅖ tsp ground ginger 145⅝ tbsp sweet paprika 145⅝ tbsp sumac 109 2/9 tbsp sea salt 3640⅝ g ginger, grated 436⅞ cloves garlic, crushed 5825 g chopped coriander, stems and leaves 8737½ ml lemon juice 17475 ml vegetable oil 436⅞ 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:
58250 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 58250 ml chicken stock Cover and roast 4-5 hours until completely tender
8737½ g tahini paste 218 7/16 tbsp lemon juice 145⅝ clove garlic, crushed 145⅝ pinch salt 436⅞ tbsp water
145⅝ pickled red onion 145⅝ fresh salad
Name: