Serves: - 1223 +
Ingredients
305¾ tsp peppercorns 764⅜ cloves 76 7/16 tsp cardamom 38 2/9 tsp fenugreek 152⅞ tsp fennel 152⅞ tbsp cumin seeds 152⅞ star anise 76 7/16 cinnamon stick 76 7/16 tsp nutmeg 38 2/9 tsp ground ginger 152⅞ tbsp sweet paprika 152⅞ tbsp sumac 114⅔ tbsp sea salt 3821⅞ g ginger, grated 458⅝ cloves garlic, crushed 6115 g chopped coriander, stems and leaves 9172½ ml lemon juice 18345 ml vegetable oil 458⅝ 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:
61150 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 61150 ml chicken stock Cover and roast 4-5 hours until completely tender
9172½ g tahini paste 229 5/16 tbsp lemon juice 152⅞ clove garlic, crushed 152⅞ pinch salt 458⅝ tbsp water
152⅞ pickled red onion 152⅞ fresh salad
Name: