Serves: - 1217 +
Ingredients
304¼ tsp peppercorns 760⅝ cloves 76 1/16 tsp cardamom 38 tsp fenugreek 152⅛ tsp fennel 152⅛ tbsp cumin seeds 152⅛ star anise 76 1/16 cinnamon stick 76 1/16 tsp nutmeg 38 tsp ground ginger 152⅛ tbsp sweet paprika 152⅛ tbsp sumac 114 1/11 tbsp sea salt 3803⅛ g ginger, grated 456⅜ cloves garlic, crushed 6085 g chopped coriander, stems and leaves 9127½ ml lemon juice 18255 ml vegetable oil 456⅜ 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:
60850 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 60850 ml chicken stock Cover and roast 4-5 hours until completely tender
9127½ g tahini paste 228 3/16 tbsp lemon juice 152⅛ clove garlic, crushed 152⅛ pinch salt 456⅜ tbsp water
152⅛ pickled red onion 152⅛ fresh salad
Name: