Serves: - 801 +
Ingredients
200¼ tsp peppercorns 500⅝ cloves 50 1/16 tsp cardamom 25 tsp fenugreek 100⅛ tsp fennel 100⅛ tbsp cumin seeds 100⅛ star anise 50 1/16 cinnamon stick 50 1/16 tsp nutmeg 25 tsp ground ginger 100⅛ tbsp sweet paprika 100⅛ tbsp sumac 75 1/11 tbsp sea salt 2503⅛ g ginger, grated 300⅜ cloves garlic, crushed 4005 g chopped coriander, stems and leaves 6007½ ml lemon juice 12015 ml vegetable oil 300⅜ 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:
40050 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 40050 ml chicken stock Cover and roast 4-5 hours until completely tender
6007½ g tahini paste 150 3/16 tbsp lemon juice 100⅛ clove garlic, crushed 100⅛ pinch salt 300⅜ tbsp water
100⅛ pickled red onion 100⅛ fresh salad
Name: