Serves: - 1211 +
Ingredients
302¾ tsp peppercorns 756⅞ cloves 75 11/16 tsp cardamom 37 11/13 tsp fenugreek 151⅜ tsp fennel 151⅜ tbsp cumin seeds 151⅜ star anise 75 11/16 cinnamon stick 75 11/16 tsp nutmeg 37 11/13 tsp ground ginger 151⅜ tbsp sweet paprika 151⅜ tbsp sumac 113 8/15 tbsp sea salt 3784⅜ g ginger, grated 454⅛ cloves garlic, crushed 6055 g chopped coriander, stems and leaves 9082½ ml lemon juice 18165 ml vegetable oil 454⅛ 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:
60550 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 60550 ml chicken stock Cover and roast 4-5 hours until completely tender
9082½ g tahini paste 227 1/16 tbsp lemon juice 151⅜ clove garlic, crushed 151⅜ pinch salt 454⅛ tbsp water
151⅜ pickled red onion 151⅜ fresh salad
Name: