Serves: - 1249 +
Ingredients
312¼ tsp peppercorns 780⅝ cloves 78 1/16 tsp cardamom 39 tsp fenugreek 156⅛ tsp fennel 156⅛ tbsp cumin seeds 156⅛ star anise 78 1/16 cinnamon stick 78 1/16 tsp nutmeg 39 tsp ground ginger 156⅛ tbsp sweet paprika 156⅛ tbsp sumac 117 1/11 tbsp sea salt 3903⅛ g ginger, grated 468⅜ cloves garlic, crushed 6245 g chopped coriander, stems and leaves 9367½ ml lemon juice 18735 ml vegetable oil 468⅜ 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:
62450 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 62450 ml chicken stock Cover and roast 4-5 hours until completely tender
9367½ g tahini paste 234 3/16 tbsp lemon juice 156⅛ clove garlic, crushed 156⅛ pinch salt 468⅜ tbsp water
156⅛ pickled red onion 156⅛ fresh salad
Name: