Serves: - 1029 +
Ingredients
257¼ tsp peppercorns 643⅛ cloves 64 5/16 tsp cardamom 32 2/13 tsp fenugreek 128⅝ tsp fennel 128⅝ tbsp cumin seeds 128⅝ star anise 64 5/16 cinnamon stick 64 5/16 tsp nutmeg 32 2/13 tsp ground ginger 128⅝ tbsp sweet paprika 128⅝ tbsp sumac 96 7/15 tbsp sea salt 3215⅝ g ginger, grated 385⅞ cloves garlic, crushed 5145 g chopped coriander, stems and leaves 7717½ ml lemon juice 15435 ml vegetable oil 385⅞ 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:
51450 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 51450 ml chicken stock Cover and roast 4-5 hours until completely tender
7717½ g tahini paste 192 15/16 tbsp lemon juice 128⅝ clove garlic, crushed 128⅝ pinch salt 385⅞ tbsp water
128⅝ pickled red onion 128⅝ fresh salad
Name: