Serves: - 1261 +
Ingredients
315¼ tsp peppercorns 788⅛ cloves 78 13/16 tsp cardamom 39⅖ tsp fenugreek 157⅝ tsp fennel 157⅝ tbsp cumin seeds 157⅝ star anise 78 13/16 cinnamon stick 78 13/16 tsp nutmeg 39⅖ tsp ground ginger 157⅝ tbsp sweet paprika 157⅝ tbsp sumac 118 2/9 tbsp sea salt 3940⅝ g ginger, grated 472⅞ cloves garlic, crushed 6305 g chopped coriander, stems and leaves 9457½ ml lemon juice 18915 ml vegetable oil 472⅞ 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:
63050 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 63050 ml chicken stock Cover and roast 4-5 hours until completely tender
9457½ g tahini paste 236 7/16 tbsp lemon juice 157⅝ clove garlic, crushed 157⅝ pinch salt 472⅞ tbsp water
157⅝ pickled red onion 157⅝ fresh salad
Name: