Serves: - 883 +
Ingredients
220¾ tsp peppercorns 551⅞ cloves 55 3/16 tsp cardamom 27⅗ tsp fenugreek 110⅜ tsp fennel 110⅜ tbsp cumin seeds 110⅜ star anise 55 3/16 cinnamon stick 55 3/16 tsp nutmeg 27⅗ tsp ground ginger 110⅜ tbsp sweet paprika 110⅜ tbsp sumac 82 7/9 tbsp sea salt 2759⅜ g ginger, grated 331⅛ cloves garlic, crushed 4415 g chopped coriander, stems and leaves 6622½ ml lemon juice 13245 ml vegetable oil 331⅛ 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:
44150 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 44150 ml chicken stock Cover and roast 4-5 hours until completely tender
6622½ g tahini paste 165 9/16 tbsp lemon juice 110⅜ clove garlic, crushed 110⅜ pinch salt 331⅛ tbsp water
110⅜ pickled red onion 110⅜ fresh salad
Name: