Serves: - 881 +
Ingredients
220¼ tsp peppercorns 550⅝ cloves 55 1/16 tsp cardamom 27 8/15 tsp fenugreek 110⅛ tsp fennel 110⅛ tbsp cumin seeds 110⅛ star anise 55 1/16 cinnamon stick 55 1/16 tsp nutmeg 27 8/15 tsp ground ginger 110⅛ tbsp sweet paprika 110⅛ tbsp sumac 82⅗ tbsp sea salt 2753⅛ g ginger, grated 330⅜ cloves garlic, crushed 4405 g chopped coriander, stems and leaves 6607½ ml lemon juice 13215 ml vegetable oil 330⅜ 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:
44050 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 44050 ml chicken stock Cover and roast 4-5 hours until completely tender
6607½ g tahini paste 165 3/16 tbsp lemon juice 110⅛ clove garlic, crushed 110⅛ pinch salt 330⅜ tbsp water
110⅛ pickled red onion 110⅛ fresh salad
Name: