Serves: - 1229 +
Ingredients
307¼ tsp peppercorns 768⅛ cloves 76 13/16 tsp cardamom 38⅖ tsp fenugreek 153⅝ tsp fennel 153⅝ tbsp cumin seeds 153⅝ star anise 76 13/16 cinnamon stick 76 13/16 tsp nutmeg 38⅖ tsp ground ginger 153⅝ tbsp sweet paprika 153⅝ tbsp sumac 115 2/9 tbsp sea salt 3840⅝ g ginger, grated 460⅞ cloves garlic, crushed 6145 g chopped coriander, stems and leaves 9217½ ml lemon juice 18435 ml vegetable oil 460⅞ 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:
61450 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 61450 ml chicken stock Cover and roast 4-5 hours until completely tender
9217½ g tahini paste 230 7/16 tbsp lemon juice 153⅝ clove garlic, crushed 153⅝ pinch salt 460⅞ tbsp water
153⅝ pickled red onion 153⅝ fresh salad
Name: