Serves: - 1015 +
Ingredients
253¾ tsp peppercorns 634⅜ cloves 63 7/16 tsp cardamom 31 5/7 tsp fenugreek 126⅞ tsp fennel 126⅞ tbsp cumin seeds 126⅞ star anise 63 7/16 cinnamon stick 63 7/16 tsp nutmeg 31 5/7 tsp ground ginger 126⅞ tbsp sweet paprika 126⅞ tbsp sumac 95 2/13 tbsp sea salt 3171⅞ g ginger, grated 380⅝ cloves garlic, crushed 5075 g chopped coriander, stems and leaves 7612½ ml lemon juice 15225 ml vegetable oil 380⅝ 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:
50750 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 50750 ml chicken stock Cover and roast 4-5 hours until completely tender
7612½ g tahini paste 190 5/16 tbsp lemon juice 126⅞ clove garlic, crushed 126⅞ pinch salt 380⅝ tbsp water
126⅞ pickled red onion 126⅞ fresh salad
Name: