Serves: - 1049 +
Ingredients
262¼ tsp peppercorns 655⅝ cloves 65 9/16 tsp cardamom 32 7/9 tsp fenugreek 131⅛ tsp fennel 131⅛ tbsp cumin seeds 131⅛ star anise 65 9/16 cinnamon stick 65 9/16 tsp nutmeg 32 7/9 tsp ground ginger 131⅛ tbsp sweet paprika 131⅛ tbsp sumac 98⅓ tbsp sea salt 3278⅛ g ginger, grated 393⅜ cloves garlic, crushed 5245 g chopped coriander, stems and leaves 7867½ ml lemon juice 15735 ml vegetable oil 393⅜ 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:
52450 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 52450 ml chicken stock Cover and roast 4-5 hours until completely tender
7867½ g tahini paste 196 11/16 tbsp lemon juice 131⅛ clove garlic, crushed 131⅛ pinch salt 393⅜ tbsp water
131⅛ pickled red onion 131⅛ fresh salad
Name: