Serves: - 1177 +
Ingredients
294¼ tsp peppercorns 735⅝ cloves 73 9/16 tsp cardamom 36 7/9 tsp fenugreek 147⅛ tsp fennel 147⅛ tbsp cumin seeds 147⅛ star anise 73 9/16 cinnamon stick 73 9/16 tsp nutmeg 36 7/9 tsp ground ginger 147⅛ tbsp sweet paprika 147⅛ tbsp sumac 110⅓ tbsp sea salt 3678⅛ g ginger, grated 441⅜ cloves garlic, crushed 5885 g chopped coriander, stems and leaves 8827½ ml lemon juice 17655 ml vegetable oil 441⅜ 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:
58850 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 58850 ml chicken stock Cover and roast 4-5 hours until completely tender
8827½ g tahini paste 220 11/16 tbsp lemon juice 147⅛ clove garlic, crushed 147⅛ pinch salt 441⅜ tbsp water
147⅛ pickled red onion 147⅛ fresh salad
Name: