Serves: - 1053 +
Ingredients
263¼ tsp peppercorns 658⅛ cloves 65 13/16 tsp cardamom 32 10/11 tsp fenugreek 131⅝ tsp fennel 131⅝ tbsp cumin seeds 131⅝ star anise 65 13/16 cinnamon stick 65 13/16 tsp nutmeg 32 10/11 tsp ground ginger 131⅝ tbsp sweet paprika 131⅝ tbsp sumac 98 5/7 tbsp sea salt 3290⅝ g ginger, grated 394⅞ cloves garlic, crushed 5265 g chopped coriander, stems and leaves 7897½ ml lemon juice 15795 ml vegetable oil 394⅞ 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:
52650 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 52650 ml chicken stock Cover and roast 4-5 hours until completely tender
7897½ g tahini paste 197 7/16 tbsp lemon juice 131⅝ clove garlic, crushed 131⅝ pinch salt 394⅞ tbsp water
131⅝ pickled red onion 131⅝ fresh salad
Name: