Serves: - 1193 +
Ingredients
298¼ tsp peppercorns 745⅝ cloves 74 9/16 tsp cardamom 37 2/7 tsp fenugreek 149⅛ tsp fennel 149⅛ tbsp cumin seeds 149⅛ star anise 74 9/16 cinnamon stick 74 9/16 tsp nutmeg 37 2/7 tsp ground ginger 149⅛ tbsp sweet paprika 149⅛ tbsp sumac 111 11/13 tbsp sea salt 3728⅛ g ginger, grated 447⅜ cloves garlic, crushed 5965 g chopped coriander, stems and leaves 8947½ ml lemon juice 17895 ml vegetable oil 447⅜ 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:
59650 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 59650 ml chicken stock Cover and roast 4-5 hours until completely tender
8947½ g tahini paste 223 11/16 tbsp lemon juice 149⅛ clove garlic, crushed 149⅛ pinch salt 447⅜ tbsp water
149⅛ pickled red onion 149⅛ fresh salad
Name: