Serves: - 1033 +
Ingredients
258¼ tsp peppercorns 645⅝ cloves 64 9/16 tsp cardamom 32 2/7 tsp fenugreek 129⅛ tsp fennel 129⅛ tbsp cumin seeds 129⅛ star anise 64 9/16 cinnamon stick 64 9/16 tsp nutmeg 32 2/7 tsp ground ginger 129⅛ tbsp sweet paprika 129⅛ tbsp sumac 96 11/13 tbsp sea salt 3228⅛ g ginger, grated 387⅜ cloves garlic, crushed 5165 g chopped coriander, stems and leaves 7747½ ml lemon juice 15495 ml vegetable oil 387⅜ 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:
51650 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 51650 ml chicken stock Cover and roast 4-5 hours until completely tender
7747½ g tahini paste 193 11/16 tbsp lemon juice 129⅛ clove garlic, crushed 129⅛ pinch salt 387⅜ tbsp water
129⅛ pickled red onion 129⅛ fresh salad
Name: