Serves: - 1017 +
Ingredients
254¼ tsp peppercorns 635⅝ cloves 63 9/16 tsp cardamom 31 7/9 tsp fenugreek 127⅛ tsp fennel 127⅛ tbsp cumin seeds 127⅛ star anise 63 9/16 cinnamon stick 63 9/16 tsp nutmeg 31 7/9 tsp ground ginger 127⅛ tbsp sweet paprika 127⅛ tbsp sumac 95⅓ tbsp sea salt 3178⅛ g ginger, grated 381⅜ cloves garlic, crushed 5085 g chopped coriander, stems and leaves 7627½ ml lemon juice 15255 ml vegetable oil 381⅜ 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:
50850 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 50850 ml chicken stock Cover and roast 4-5 hours until completely tender
7627½ g tahini paste 190 11/16 tbsp lemon juice 127⅛ clove garlic, crushed 127⅛ pinch salt 381⅜ tbsp water
127⅛ pickled red onion 127⅛ fresh salad
Name: