Serves: - 1231 +
Ingredients
307¾ tsp peppercorns 769⅜ cloves 76 15/16 tsp cardamom 38 7/15 tsp fenugreek 153⅞ tsp fennel 153⅞ tbsp cumin seeds 153⅞ star anise 76 15/16 cinnamon stick 76 15/16 tsp nutmeg 38 7/15 tsp ground ginger 153⅞ tbsp sweet paprika 153⅞ tbsp sumac 115⅖ tbsp sea salt 3846⅞ g ginger, grated 461⅝ cloves garlic, crushed 6155 g chopped coriander, stems and leaves 9232½ ml lemon juice 18465 ml vegetable oil 461⅝ 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:
61550 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 61550 ml chicken stock Cover and roast 4-5 hours until completely tender
9232½ g tahini paste 230 13/16 tbsp lemon juice 153⅞ clove garlic, crushed 153⅞ pinch salt 461⅝ tbsp water
153⅞ pickled red onion 153⅞ fresh salad
Name: