Serves: - 1037 +
Ingredients
259¼ tsp peppercorns 648⅛ cloves 64 13/16 tsp cardamom 32⅖ tsp fenugreek 129⅝ tsp fennel 129⅝ tbsp cumin seeds 129⅝ star anise 64 13/16 cinnamon stick 64 13/16 tsp nutmeg 32⅖ tsp ground ginger 129⅝ tbsp sweet paprika 129⅝ tbsp sumac 97 2/9 tbsp sea salt 3240⅝ g ginger, grated 388⅞ cloves garlic, crushed 5185 g chopped coriander, stems and leaves 7777½ ml lemon juice 15555 ml vegetable oil 388⅞ 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:
51850 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 51850 ml chicken stock Cover and roast 4-5 hours until completely tender
7777½ g tahini paste 194 7/16 tbsp lemon juice 129⅝ clove garlic, crushed 129⅝ pinch salt 388⅞ tbsp water
129⅝ pickled red onion 129⅝ fresh salad
Name: