Serves: - 811 +
Ingredients
202¾ tsp peppercorns 506⅞ cloves 50 11/16 tsp cardamom 25⅓ tsp fenugreek 101⅜ tsp fennel 101⅜ tbsp cumin seeds 101⅜ star anise 50 11/16 cinnamon stick 50 11/16 tsp nutmeg 25⅓ tsp ground ginger 101⅜ tbsp sweet paprika 101⅜ tbsp sumac 76 tbsp sea salt 2534⅜ g ginger, grated 304⅛ cloves garlic, crushed 4055 g chopped coriander, stems and leaves 6082½ ml lemon juice 12165 ml vegetable oil 304⅛ 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:
40550 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 40550 ml chicken stock Cover and roast 4-5 hours until completely tender
6082½ g tahini paste 152 1/16 tbsp lemon juice 101⅜ clove garlic, crushed 101⅜ pinch salt 304⅛ tbsp water
101⅜ pickled red onion 101⅜ fresh salad
Name: