Serves: - 1207 +
Ingredients
301¾ tsp peppercorns 754⅜ cloves 75 7/16 tsp cardamom 37 5/7 tsp fenugreek 150⅞ tsp fennel 150⅞ tbsp cumin seeds 150⅞ star anise 75 7/16 cinnamon stick 75 7/16 tsp nutmeg 37 5/7 tsp ground ginger 150⅞ tbsp sweet paprika 150⅞ tbsp sumac 113 2/13 tbsp sea salt 3771⅞ g ginger, grated 452⅝ cloves garlic, crushed 6035 g chopped coriander, stems and leaves 9052½ ml lemon juice 18105 ml vegetable oil 452⅝ 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:
60350 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 60350 ml chicken stock Cover and roast 4-5 hours until completely tender
9052½ g tahini paste 226 5/16 tbsp lemon juice 150⅞ clove garlic, crushed 150⅞ pinch salt 452⅝ tbsp water
150⅞ pickled red onion 150⅞ fresh salad
Name: