Serves: - 1209 +
Ingredients
302¼ tsp peppercorns 755⅝ cloves 75 9/16 tsp cardamom 37 7/9 tsp fenugreek 151⅛ tsp fennel 151⅛ tbsp cumin seeds 151⅛ star anise 75 9/16 cinnamon stick 75 9/16 tsp nutmeg 37 7/9 tsp ground ginger 151⅛ tbsp sweet paprika 151⅛ tbsp sumac 113⅓ tbsp sea salt 3778⅛ g ginger, grated 453⅜ cloves garlic, crushed 6045 g chopped coriander, stems and leaves 9067½ ml lemon juice 18135 ml vegetable oil 453⅜ 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:
60450 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 60450 ml chicken stock Cover and roast 4-5 hours until completely tender
9067½ g tahini paste 226 11/16 tbsp lemon juice 151⅛ clove garlic, crushed 151⅛ pinch salt 453⅜ tbsp water
151⅛ pickled red onion 151⅛ fresh salad
Name: