Serves: - 1047 +
Ingredients
261¾ tsp peppercorns 654⅜ cloves 65 7/16 tsp cardamom 32 5/7 tsp fenugreek 130⅞ tsp fennel 130⅞ tbsp cumin seeds 130⅞ star anise 65 7/16 cinnamon stick 65 7/16 tsp nutmeg 32 5/7 tsp ground ginger 130⅞ tbsp sweet paprika 130⅞ tbsp sumac 98 2/13 tbsp sea salt 3271⅞ g ginger, grated 392⅝ cloves garlic, crushed 5235 g chopped coriander, stems and leaves 7852½ ml lemon juice 15705 ml vegetable oil 392⅝ 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:
52350 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 52350 ml chicken stock Cover and roast 4-5 hours until completely tender
7852½ g tahini paste 196 5/16 tbsp lemon juice 130⅞ clove garlic, crushed 130⅞ pinch salt 392⅝ tbsp water
130⅞ pickled red onion 130⅞ fresh salad
Name: