Serves: - 809 +
Ingredients
202¼ tsp peppercorns 505⅝ cloves 50 9/16 tsp cardamom 25 2/7 tsp fenugreek 101⅛ tsp fennel 101⅛ tbsp cumin seeds 101⅛ star anise 50 9/16 cinnamon stick 50 9/16 tsp nutmeg 25 2/7 tsp ground ginger 101⅛ tbsp sweet paprika 101⅛ tbsp sumac 75 11/13 tbsp sea salt 2528⅛ g ginger, grated 303⅜ cloves garlic, crushed 4045 g chopped coriander, stems and leaves 6067½ ml lemon juice 12135 ml vegetable oil 303⅜ 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:
40450 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 40450 ml chicken stock Cover and roast 4-5 hours until completely tender
6067½ g tahini paste 151 11/16 tbsp lemon juice 101⅛ clove garlic, crushed 101⅛ pinch salt 303⅜ tbsp water
101⅛ pickled red onion 101⅛ fresh salad
Name: