Serves: - 827 +
Ingredients
206¾ tsp peppercorns 516⅞ cloves 51 11/16 tsp cardamom 25 11/13 tsp fenugreek 103⅜ tsp fennel 103⅜ tbsp cumin seeds 103⅜ star anise 51 11/16 cinnamon stick 51 11/16 tsp nutmeg 25 11/13 tsp ground ginger 103⅜ tbsp sweet paprika 103⅜ tbsp sumac 77 8/15 tbsp sea salt 2584⅜ g ginger, grated 310⅛ cloves garlic, crushed 4135 g chopped coriander, stems and leaves 6202½ ml lemon juice 12405 ml vegetable oil 310⅛ 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:
41350 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 41350 ml chicken stock Cover and roast 4-5 hours until completely tender
6202½ g tahini paste 155 1/16 tbsp lemon juice 103⅜ clove garlic, crushed 103⅜ pinch salt 310⅛ tbsp water
103⅜ pickled red onion 103⅜ fresh salad
Name: