Serves: - 1219 +
Ingredients
304¾ tsp peppercorns 761⅞ cloves 76 3/16 tsp cardamom 38 1/11 tsp fenugreek 152⅜ tsp fennel 152⅜ tbsp cumin seeds 152⅜ star anise 76 3/16 cinnamon stick 76 3/16 tsp nutmeg 38 1/11 tsp ground ginger 152⅜ tbsp sweet paprika 152⅜ tbsp sumac 114 2/7 tbsp sea salt 3809⅜ g ginger, grated 457⅛ cloves garlic, crushed 6095 g chopped coriander, stems and leaves 9142½ ml lemon juice 18285 ml vegetable oil 457⅛ 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:
60950 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 60950 ml chicken stock Cover and roast 4-5 hours until completely tender
9142½ g tahini paste 228 9/16 tbsp lemon juice 152⅜ clove garlic, crushed 152⅜ pinch salt 457⅛ tbsp water
152⅜ pickled red onion 152⅜ fresh salad
Name: