Serves: - 803 +
Ingredients
200¾ tsp peppercorns 501⅞ cloves 50 3/16 tsp cardamom 25 1/11 tsp fenugreek 100⅜ tsp fennel 100⅜ tbsp cumin seeds 100⅜ star anise 50 3/16 cinnamon stick 50 3/16 tsp nutmeg 25 1/11 tsp ground ginger 100⅜ tbsp sweet paprika 100⅜ tbsp sumac 75 2/7 tbsp sea salt 2509⅜ g ginger, grated 301⅛ cloves garlic, crushed 4015 g chopped coriander, stems and leaves 6022½ ml lemon juice 12045 ml vegetable oil 301⅛ 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:
40150 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 40150 ml chicken stock Cover and roast 4-5 hours until completely tender
6022½ g tahini paste 150 9/16 tbsp lemon juice 100⅜ clove garlic, crushed 100⅜ pinch salt 301⅛ tbsp water
100⅜ pickled red onion 100⅜ fresh salad
Name: