Serves: - 1269 +
Ingredients
317¼ tsp peppercorns 793⅛ cloves 79 5/16 tsp cardamom 39⅔ tsp fenugreek 158⅝ tsp fennel 158⅝ tbsp cumin seeds 158⅝ star anise 79 5/16 cinnamon stick 79 5/16 tsp nutmeg 39⅔ tsp ground ginger 158⅝ tbsp sweet paprika 158⅝ tbsp sumac 119 tbsp sea salt 3965⅝ g ginger, grated 475⅞ cloves garlic, crushed 6345 g chopped coriander, stems and leaves 9517½ ml lemon juice 19035 ml vegetable oil 475⅞ 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:
63450 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 63450 ml chicken stock Cover and roast 4-5 hours until completely tender
9517½ g tahini paste 237 15/16 tbsp lemon juice 158⅝ clove garlic, crushed 158⅝ pinch salt 475⅞ tbsp water
158⅝ pickled red onion 158⅝ fresh salad
Name: