Serves: - 1021 +
Ingredients
255¼ tsp peppercorns 638⅛ cloves 63 13/16 tsp cardamom 31 10/11 tsp fenugreek 127⅝ tsp fennel 127⅝ tbsp cumin seeds 127⅝ star anise 63 13/16 cinnamon stick 63 13/16 tsp nutmeg 31 10/11 tsp ground ginger 127⅝ tbsp sweet paprika 127⅝ tbsp sumac 95 5/7 tbsp sea salt 3190⅝ g ginger, grated 382⅞ cloves garlic, crushed 5105 g chopped coriander, stems and leaves 7657½ ml lemon juice 15315 ml vegetable oil 382⅞ 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:
51050 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 51050 ml chicken stock Cover and roast 4-5 hours until completely tender
7657½ g tahini paste 191 7/16 tbsp lemon juice 127⅝ clove garlic, crushed 127⅝ pinch salt 382⅞ tbsp water
127⅝ pickled red onion 127⅝ fresh salad
Name: