Serves: - 1205 +
Ingredients
301¼ tsp peppercorns 753⅛ cloves 75 5/16 tsp cardamom 37⅔ tsp fenugreek 150⅝ tsp fennel 150⅝ tbsp cumin seeds 150⅝ star anise 75 5/16 cinnamon stick 75 5/16 tsp nutmeg 37⅔ tsp ground ginger 150⅝ tbsp sweet paprika 150⅝ tbsp sumac 113 tbsp sea salt 3765⅝ g ginger, grated 451⅞ cloves garlic, crushed 6025 g chopped coriander, stems and leaves 9037½ ml lemon juice 18075 ml vegetable oil 451⅞ 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:
60250 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 60250 ml chicken stock Cover and roast 4-5 hours until completely tender
9037½ g tahini paste 225 15/16 tbsp lemon juice 150⅝ clove garlic, crushed 150⅝ pinch salt 451⅞ tbsp water
150⅝ pickled red onion 150⅝ fresh salad
Name: