Serves: - 909 +
Ingredients
227¼ tsp peppercorns 568⅛ cloves 56 13/16 tsp cardamom 28⅖ tsp fenugreek 113⅝ tsp fennel 113⅝ tbsp cumin seeds 113⅝ star anise 56 13/16 cinnamon stick 56 13/16 tsp nutmeg 28⅖ tsp ground ginger 113⅝ tbsp sweet paprika 113⅝ tbsp sumac 85 2/9 tbsp sea salt 2840⅝ g ginger, grated 340⅞ cloves garlic, crushed 4545 g chopped coriander, stems and leaves 6817½ ml lemon juice 13635 ml vegetable oil 340⅞ 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:
45450 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 45450 ml chicken stock Cover and roast 4-5 hours until completely tender
6817½ g tahini paste 170 7/16 tbsp lemon juice 113⅝ clove garlic, crushed 113⅝ pinch salt 340⅞ tbsp water
113⅝ pickled red onion 113⅝ fresh salad
Name: