Serves: - 1221 +
Ingredients
305¼ tsp peppercorns 763⅛ cloves 76 5/16 tsp cardamom 38 2/13 tsp fenugreek 152⅝ tsp fennel 152⅝ tbsp cumin seeds 152⅝ star anise 76 5/16 cinnamon stick 76 5/16 tsp nutmeg 38 2/13 tsp ground ginger 152⅝ tbsp sweet paprika 152⅝ tbsp sumac 114 7/15 tbsp sea salt 3815⅝ g ginger, grated 457⅞ cloves garlic, crushed 6105 g chopped coriander, stems and leaves 9157½ ml lemon juice 18315 ml vegetable oil 457⅞ 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:
61050 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 61050 ml chicken stock Cover and roast 4-5 hours until completely tender
9157½ g tahini paste 228 15/16 tbsp lemon juice 152⅝ clove garlic, crushed 152⅝ pinch salt 457⅞ tbsp water
152⅝ pickled red onion 152⅝ fresh salad
Name: