Serves: - 931 +
Ingredients
232¾ tsp peppercorns 581⅞ cloves 58 3/16 tsp cardamom 29 1/11 tsp fenugreek 116⅜ tsp fennel 116⅜ tbsp cumin seeds 116⅜ star anise 58 3/16 cinnamon stick 58 3/16 tsp nutmeg 29 1/11 tsp ground ginger 116⅜ tbsp sweet paprika 116⅜ tbsp sumac 87 2/7 tbsp sea salt 2909⅜ g ginger, grated 349⅛ cloves garlic, crushed 4655 g chopped coriander, stems and leaves 6982½ ml lemon juice 13965 ml vegetable oil 349⅛ 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:
46550 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 46550 ml chicken stock Cover and roast 4-5 hours until completely tender
6982½ g tahini paste 174 9/16 tbsp lemon juice 116⅜ clove garlic, crushed 116⅜ pinch salt 349⅛ tbsp water
116⅜ pickled red onion 116⅜ fresh salad
Name: