Serves: - 1203 +
Ingredients
300¾ tsp peppercorns 751⅞ cloves 75 3/16 tsp cardamom 37⅗ tsp fenugreek 150⅜ tsp fennel 150⅜ tbsp cumin seeds 150⅜ star anise 75 3/16 cinnamon stick 75 3/16 tsp nutmeg 37⅗ tsp ground ginger 150⅜ tbsp sweet paprika 150⅜ tbsp sumac 112 7/9 tbsp sea salt 3759⅜ g ginger, grated 451⅛ cloves garlic, crushed 6015 g chopped coriander, stems and leaves 9022½ ml lemon juice 18045 ml vegetable oil 451⅛ 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:
60150 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 60150 ml chicken stock Cover and roast 4-5 hours until completely tender
9022½ g tahini paste 225 9/16 tbsp lemon juice 150⅜ clove garlic, crushed 150⅜ pinch salt 451⅛ tbsp water
150⅜ pickled red onion 150⅜ fresh salad
Name: