Serves: - 1185 +
Ingredients
296¼ tsp peppercorns 740⅝ cloves 74 1/16 tsp cardamom 37 tsp fenugreek 148⅛ tsp fennel 148⅛ tbsp cumin seeds 148⅛ star anise 74 1/16 cinnamon stick 74 1/16 tsp nutmeg 37 tsp ground ginger 148⅛ tbsp sweet paprika 148⅛ tbsp sumac 111 1/11 tbsp sea salt 3703⅛ g ginger, grated 444⅜ cloves garlic, crushed 5925 g chopped coriander, stems and leaves 8887½ ml lemon juice 17775 ml vegetable oil 444⅜ 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:
59250 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 59250 ml chicken stock Cover and roast 4-5 hours until completely tender
8887½ g tahini paste 222 3/16 tbsp lemon juice 148⅛ clove garlic, crushed 148⅛ pinch salt 444⅜ tbsp water
148⅛ pickled red onion 148⅛ fresh salad
Name: