Serves: - 1045 +
Ingredients
261¼ tsp peppercorns 653⅛ cloves 65 5/16 tsp cardamom 32⅔ tsp fenugreek 130⅝ tsp fennel 130⅝ tbsp cumin seeds 130⅝ star anise 65 5/16 cinnamon stick 65 5/16 tsp nutmeg 32⅔ tsp ground ginger 130⅝ tbsp sweet paprika 130⅝ tbsp sumac 98 tbsp sea salt 3265⅝ g ginger, grated 391⅞ cloves garlic, crushed 5225 g chopped coriander, stems and leaves 7837½ ml lemon juice 15675 ml vegetable oil 391⅞ 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:
52250 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 52250 ml chicken stock Cover and roast 4-5 hours until completely tender
7837½ g tahini paste 195 15/16 tbsp lemon juice 130⅝ clove garlic, crushed 130⅝ pinch salt 391⅞ tbsp water
130⅝ pickled red onion 130⅝ fresh salad
Name: