Serves: - 1253 +
Ingredients
313¼ tsp peppercorns 783⅛ cloves 78 5/16 tsp cardamom 39 2/13 tsp fenugreek 156⅝ tsp fennel 156⅝ tbsp cumin seeds 156⅝ star anise 78 5/16 cinnamon stick 78 5/16 tsp nutmeg 39 2/13 tsp ground ginger 156⅝ tbsp sweet paprika 156⅝ tbsp sumac 117 7/15 tbsp sea salt 3915⅝ g ginger, grated 469⅞ cloves garlic, crushed 6265 g chopped coriander, stems and leaves 9397½ ml lemon juice 18795 ml vegetable oil 469⅞ 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:
62650 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 62650 ml chicken stock Cover and roast 4-5 hours until completely tender
9397½ g tahini paste 234 15/16 tbsp lemon juice 156⅝ clove garlic, crushed 156⅝ pinch salt 469⅞ tbsp water
156⅝ pickled red onion 156⅝ fresh salad
Name: