Serves: - 1251 +
Ingredients
312¾ tsp peppercorns 781⅞ cloves 78 3/16 tsp cardamom 39 1/11 tsp fenugreek 156⅜ tsp fennel 156⅜ tbsp cumin seeds 156⅜ star anise 78 3/16 cinnamon stick 78 3/16 tsp nutmeg 39 1/11 tsp ground ginger 156⅜ tbsp sweet paprika 156⅜ tbsp sumac 117 2/7 tbsp sea salt 3909⅜ g ginger, grated 469⅛ cloves garlic, crushed 6255 g chopped coriander, stems and leaves 9382½ ml lemon juice 18765 ml vegetable oil 469⅛ 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:
62550 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 62550 ml chicken stock Cover and roast 4-5 hours until completely tender
9382½ g tahini paste 234 9/16 tbsp lemon juice 156⅜ clove garlic, crushed 156⅜ pinch salt 469⅛ tbsp water
156⅜ pickled red onion 156⅜ fresh salad
Name: