Serves: - 1201 +
Ingredients
300¼ tsp peppercorns 750⅝ cloves 75 1/16 tsp cardamom 37 8/15 tsp fenugreek 150⅛ tsp fennel 150⅛ tbsp cumin seeds 150⅛ star anise 75 1/16 cinnamon stick 75 1/16 tsp nutmeg 37 8/15 tsp ground ginger 150⅛ tbsp sweet paprika 150⅛ tbsp sumac 112⅗ tbsp sea salt 3753⅛ g ginger, grated 450⅜ cloves garlic, crushed 6005 g chopped coriander, stems and leaves 9007½ ml lemon juice 18015 ml vegetable oil 450⅜ 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:
60050 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 60050 ml chicken stock Cover and roast 4-5 hours until completely tender
9007½ g tahini paste 225 3/16 tbsp lemon juice 150⅛ clove garlic, crushed 150⅛ pinch salt 450⅜ tbsp water
150⅛ pickled red onion 150⅛ fresh salad
Name: