Serves: - 1227 +
Ingredients
306¾ tsp peppercorns 766⅞ cloves 76 11/16 tsp cardamom 38⅓ tsp fenugreek 153⅜ tsp fennel 153⅜ tbsp cumin seeds 153⅜ star anise 76 11/16 cinnamon stick 76 11/16 tsp nutmeg 38⅓ tsp ground ginger 153⅜ tbsp sweet paprika 153⅜ tbsp sumac 115 tbsp sea salt 3834⅜ g ginger, grated 460⅛ cloves garlic, crushed 6135 g chopped coriander, stems and leaves 9202½ ml lemon juice 18405 ml vegetable oil 460⅛ 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:
61350 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 61350 ml chicken stock Cover and roast 4-5 hours until completely tender
9202½ g tahini paste 230 1/16 tbsp lemon juice 153⅜ clove garlic, crushed 153⅜ pinch salt 460⅛ tbsp water
153⅜ pickled red onion 153⅜ fresh salad
Name: