Serves: - 1213 +
Ingredients
303¼ tsp peppercorns 758⅛ cloves 75 13/16 tsp cardamom 37 10/11 tsp fenugreek 151⅝ tsp fennel 151⅝ tbsp cumin seeds 151⅝ star anise 75 13/16 cinnamon stick 75 13/16 tsp nutmeg 37 10/11 tsp ground ginger 151⅝ tbsp sweet paprika 151⅝ tbsp sumac 113 5/7 tbsp sea salt 3790⅝ g ginger, grated 454⅞ cloves garlic, crushed 6065 g chopped coriander, stems and leaves 9097½ ml lemon juice 18195 ml vegetable oil 454⅞ 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:
60650 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 60650 ml chicken stock Cover and roast 4-5 hours until completely tender
9097½ g tahini paste 227 7/16 tbsp lemon juice 151⅝ clove garlic, crushed 151⅝ pinch salt 454⅞ tbsp water
151⅝ pickled red onion 151⅝ fresh salad
Name: