Serves: - 1071 +
Ingredients
267¾ tsp peppercorns 669⅜ cloves 66 15/16 tsp cardamom 33 7/15 tsp fenugreek 133⅞ tsp fennel 133⅞ tbsp cumin seeds 133⅞ star anise 66 15/16 cinnamon stick 66 15/16 tsp nutmeg 33 7/15 tsp ground ginger 133⅞ tbsp sweet paprika 133⅞ tbsp sumac 100⅖ tbsp sea salt 3346⅞ g ginger, grated 401⅝ cloves garlic, crushed 5355 g chopped coriander, stems and leaves 8032½ ml lemon juice 16065 ml vegetable oil 401⅝ 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:
53550 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 53550 ml chicken stock Cover and roast 4-5 hours until completely tender
8032½ g tahini paste 200 13/16 tbsp lemon juice 133⅞ clove garlic, crushed 133⅞ pinch salt 401⅝ tbsp water
133⅞ pickled red onion 133⅞ fresh salad
Name: