Serves: - 1171 +
Ingredients
292¾ tsp peppercorns 731⅞ cloves 73 3/16 tsp cardamom 36⅗ tsp fenugreek 146⅜ tsp fennel 146⅜ tbsp cumin seeds 146⅜ star anise 73 3/16 cinnamon stick 73 3/16 tsp nutmeg 36⅗ tsp ground ginger 146⅜ tbsp sweet paprika 146⅜ tbsp sumac 109 7/9 tbsp sea salt 3659⅜ g ginger, grated 439⅛ cloves garlic, crushed 5855 g chopped coriander, stems and leaves 8782½ ml lemon juice 17565 ml vegetable oil 439⅛ 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:
58550 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 58550 ml chicken stock Cover and roast 4-5 hours until completely tender
8782½ g tahini paste 219 9/16 tbsp lemon juice 146⅜ clove garlic, crushed 146⅜ pinch salt 439⅛ tbsp water
146⅜ pickled red onion 146⅜ fresh salad
Name: