Serves: - 1031 +
Ingredients
257¾ tsp peppercorns 644⅜ cloves 64 7/16 tsp cardamom 32 2/9 tsp fenugreek 128⅞ tsp fennel 128⅞ tbsp cumin seeds 128⅞ star anise 64 7/16 cinnamon stick 64 7/16 tsp nutmeg 32 2/9 tsp ground ginger 128⅞ tbsp sweet paprika 128⅞ tbsp sumac 96⅔ tbsp sea salt 3221⅞ g ginger, grated 386⅝ cloves garlic, crushed 5155 g chopped coriander, stems and leaves 7732½ ml lemon juice 15465 ml vegetable oil 386⅝ 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:
51550 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 51550 ml chicken stock Cover and roast 4-5 hours until completely tender
7732½ g tahini paste 193 5/16 tbsp lemon juice 128⅞ clove garlic, crushed 128⅞ pinch salt 386⅝ tbsp water
128⅞ pickled red onion 128⅞ fresh salad
Name: