Serves: - 963 +
Ingredients
240¾ tsp peppercorns 601⅞ cloves 60 3/16 tsp cardamom 30 1/11 tsp fenugreek 120⅜ tsp fennel 120⅜ tbsp cumin seeds 120⅜ star anise 60 3/16 cinnamon stick 60 3/16 tsp nutmeg 30 1/11 tsp ground ginger 120⅜ tbsp sweet paprika 120⅜ tbsp sumac 90 2/7 tbsp sea salt 3009⅜ g ginger, grated 361⅛ cloves garlic, crushed 4815 g chopped coriander, stems and leaves 7222½ ml lemon juice 14445 ml vegetable oil 361⅛ 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:
48150 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 48150 ml chicken stock Cover and roast 4-5 hours until completely tender
7222½ g tahini paste 180 9/16 tbsp lemon juice 120⅜ clove garlic, crushed 120⅜ pinch salt 361⅛ tbsp water
120⅜ pickled red onion 120⅜ fresh salad
Name: