Serves: - 1233 +
Ingredients
308¼ tsp peppercorns 770⅝ cloves 77 1/16 tsp cardamom 38 8/15 tsp fenugreek 154⅛ tsp fennel 154⅛ tbsp cumin seeds 154⅛ star anise 77 1/16 cinnamon stick 77 1/16 tsp nutmeg 38 8/15 tsp ground ginger 154⅛ tbsp sweet paprika 154⅛ tbsp sumac 115⅗ tbsp sea salt 3853⅛ g ginger, grated 462⅜ cloves garlic, crushed 6165 g chopped coriander, stems and leaves 9247½ ml lemon juice 18495 ml vegetable oil 462⅜ 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:
61650 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 61650 ml chicken stock Cover and roast 4-5 hours until completely tender
9247½ g tahini paste 231 3/16 tbsp lemon juice 154⅛ clove garlic, crushed 154⅛ pinch salt 462⅜ tbsp water
154⅛ pickled red onion 154⅛ fresh salad
Name: