Serves: - 1169 +
Ingredients
292¼ tsp peppercorns 730⅝ cloves 73 1/16 tsp cardamom 36 8/15 tsp fenugreek 146⅛ tsp fennel 146⅛ tbsp cumin seeds 146⅛ star anise 73 1/16 cinnamon stick 73 1/16 tsp nutmeg 36 8/15 tsp ground ginger 146⅛ tbsp sweet paprika 146⅛ tbsp sumac 109⅗ tbsp sea salt 3653⅛ g ginger, grated 438⅜ cloves garlic, crushed 5845 g chopped coriander, stems and leaves 8767½ ml lemon juice 17535 ml vegetable oil 438⅜ 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:
58450 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 58450 ml chicken stock Cover and roast 4-5 hours until completely tender
8767½ g tahini paste 219 3/16 tbsp lemon juice 146⅛ clove garlic, crushed 146⅛ pinch salt 438⅜ tbsp water
146⅛ pickled red onion 146⅛ fresh salad
Name: