Serves: - 643 +
Ingredients
160¾ tsp peppercorns 401⅞ cloves 40 3/16 tsp cardamom 20 1/11 tsp fenugreek 80⅜ tsp fennel 80⅜ tbsp cumin seeds 80⅜ star anise 40 3/16 cinnamon stick 40 3/16 tsp nutmeg 20 1/11 tsp ground ginger 80⅜ tbsp sweet paprika 80⅜ tbsp sumac 60 2/7 tbsp sea salt 2009⅜ g ginger, grated 241⅛ cloves garlic, crushed 3215 g chopped coriander, stems and leaves 4822½ ml lemon juice 9645 ml vegetable oil 241⅛ 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:
32150 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 32150 ml chicken stock Cover and roast 4-5 hours until completely tender
4822½ g tahini paste 120 9/16 tbsp lemon juice 80⅜ clove garlic, crushed 80⅜ pinch salt 241⅛ tbsp water
80⅜ pickled red onion 80⅜ fresh salad
Name: