Serves: - 1237 +
Ingredients
309¼ tsp peppercorns 773⅛ cloves 77 5/16 tsp cardamom 38⅔ tsp fenugreek 154⅝ tsp fennel 154⅝ tbsp cumin seeds 154⅝ star anise 77 5/16 cinnamon stick 77 5/16 tsp nutmeg 38⅔ tsp ground ginger 154⅝ tbsp sweet paprika 154⅝ tbsp sumac 116 tbsp sea salt 3865⅝ g ginger, grated 463⅞ cloves garlic, crushed 6185 g chopped coriander, stems and leaves 9277½ ml lemon juice 18555 ml vegetable oil 463⅞ 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:
61850 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 61850 ml chicken stock Cover and roast 4-5 hours until completely tender
9277½ g tahini paste 231 15/16 tbsp lemon juice 154⅝ clove garlic, crushed 154⅝ pinch salt 463⅞ tbsp water
154⅝ pickled red onion 154⅝ fresh salad
Name: