Serves: - 1059 +
Ingredients
264¾ tsp peppercorns 661⅞ cloves 66 3/16 tsp cardamom 33 1/11 tsp fenugreek 132⅜ tsp fennel 132⅜ tbsp cumin seeds 132⅜ star anise 66 3/16 cinnamon stick 66 3/16 tsp nutmeg 33 1/11 tsp ground ginger 132⅜ tbsp sweet paprika 132⅜ tbsp sumac 99 2/7 tbsp sea salt 3309⅜ g ginger, grated 397⅛ cloves garlic, crushed 5295 g chopped coriander, stems and leaves 7942½ ml lemon juice 15885 ml vegetable oil 397⅛ 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:
52950 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 52950 ml chicken stock Cover and roast 4-5 hours until completely tender
7942½ g tahini paste 198 9/16 tbsp lemon juice 132⅜ clove garlic, crushed 132⅜ pinch salt 397⅛ tbsp water
132⅜ pickled red onion 132⅜ fresh salad
Name: