Serves: - 937 +
Ingredients
234¼ tsp peppercorns 585⅝ cloves 58 9/16 tsp cardamom 29 2/7 tsp fenugreek 117⅛ tsp fennel 117⅛ tbsp cumin seeds 117⅛ star anise 58 9/16 cinnamon stick 58 9/16 tsp nutmeg 29 2/7 tsp ground ginger 117⅛ tbsp sweet paprika 117⅛ tbsp sumac 87 11/13 tbsp sea salt 2928⅛ g ginger, grated 351⅜ cloves garlic, crushed 4685 g chopped coriander, stems and leaves 7027½ ml lemon juice 14055 ml vegetable oil 351⅜ 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:
46850 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 46850 ml chicken stock Cover and roast 4-5 hours until completely tender
7027½ g tahini paste 175 11/16 tbsp lemon juice 117⅛ clove garlic, crushed 117⅛ pinch salt 351⅜ tbsp water
117⅛ pickled red onion 117⅛ fresh salad
Name: