Serves: - 1077 +
Ingredients
269¼ tsp peppercorns 673⅛ cloves 67 5/16 tsp cardamom 33⅔ tsp fenugreek 134⅝ tsp fennel 134⅝ tbsp cumin seeds 134⅝ star anise 67 5/16 cinnamon stick 67 5/16 tsp nutmeg 33⅔ tsp ground ginger 134⅝ tbsp sweet paprika 134⅝ tbsp sumac 101 tbsp sea salt 3365⅝ g ginger, grated 403⅞ cloves garlic, crushed 5385 g chopped coriander, stems and leaves 8077½ ml lemon juice 16155 ml vegetable oil 403⅞ 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:
53850 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 53850 ml chicken stock Cover and roast 4-5 hours until completely tender
8077½ g tahini paste 201 15/16 tbsp lemon juice 134⅝ clove garlic, crushed 134⅝ pinch salt 403⅞ tbsp water
134⅝ pickled red onion 134⅝ fresh salad
Name: