Serves: - 851 +
Ingredients
212¾ tsp peppercorns 531⅞ cloves 53 3/16 tsp cardamom 26⅗ tsp fenugreek 106⅜ tsp fennel 106⅜ tbsp cumin seeds 106⅜ star anise 53 3/16 cinnamon stick 53 3/16 tsp nutmeg 26⅗ tsp ground ginger 106⅜ tbsp sweet paprika 106⅜ tbsp sumac 79 7/9 tbsp sea salt 2659⅜ g ginger, grated 319⅛ cloves garlic, crushed 4255 g chopped coriander, stems and leaves 6382½ ml lemon juice 12765 ml vegetable oil 319⅛ 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:
42550 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 42550 ml chicken stock Cover and roast 4-5 hours until completely tender
6382½ g tahini paste 159 9/16 tbsp lemon juice 106⅜ clove garlic, crushed 106⅜ pinch salt 319⅛ tbsp water
106⅜ pickled red onion 106⅜ fresh salad
Name: