Serves: - 323 +
Ingredients
80¾ tsp peppercorns 201⅞ cloves 20 3/16 tsp cardamom 10 1/11 tsp fenugreek 40⅜ tsp fennel 40⅜ tbsp cumin seeds 40⅜ star anise 20 3/16 cinnamon stick 20 3/16 tsp nutmeg 10 1/11 tsp ground ginger 40⅜ tbsp sweet paprika 40⅜ tbsp sumac 30 2/7 tbsp sea salt 1009⅜ g ginger, grated 121⅛ cloves garlic, crushed 1615 g chopped coriander, stems and leaves 2422½ ml lemon juice 4845 ml vegetable oil 121⅛ 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:
16150 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 16150 ml chicken stock Cover and roast 4-5 hours until completely tender
2422½ g tahini paste 60 9/16 tbsp lemon juice 40⅜ clove garlic, crushed 40⅜ pinch salt 121⅛ tbsp water
40⅜ pickled red onion 40⅜ fresh salad
Name: