Serves: - 403 +
Ingredients
100¾ tsp peppercorns 251⅞ cloves 25 3/16 tsp cardamom 12⅗ tsp fenugreek 50⅜ tsp fennel 50⅜ tbsp cumin seeds 50⅜ star anise 25 3/16 cinnamon stick 25 3/16 tsp nutmeg 12⅗ tsp ground ginger 50⅜ tbsp sweet paprika 50⅜ tbsp sumac 37 7/9 tbsp sea salt 1259⅜ g ginger, grated 151⅛ cloves garlic, crushed 2015 g chopped coriander, stems and leaves 3022½ ml lemon juice 6045 ml vegetable oil 151⅛ 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:
20150 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 20150 ml chicken stock Cover and roast 4-5 hours until completely tender
3022½ g tahini paste 75 9/16 tbsp lemon juice 50⅜ clove garlic, crushed 50⅜ pinch salt 151⅛ tbsp water
50⅜ pickled red onion 50⅜ fresh salad
Name: