Serves: - 1095 +
Ingredients
273¾ tsp peppercorns 684⅜ cloves 68 7/16 tsp cardamom 34 2/9 tsp fenugreek 136⅞ tsp fennel 136⅞ tbsp cumin seeds 136⅞ star anise 68 7/16 cinnamon stick 68 7/16 tsp nutmeg 34 2/9 tsp ground ginger 136⅞ tbsp sweet paprika 136⅞ tbsp sumac 102⅔ tbsp sea salt 3421⅞ g ginger, grated 410⅝ cloves garlic, crushed 5475 g chopped coriander, stems and leaves 8212½ ml lemon juice 16425 ml vegetable oil 410⅝ 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:
54750 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 54750 ml chicken stock Cover and roast 4-5 hours until completely tender
8212½ g tahini paste 205 5/16 tbsp lemon juice 136⅞ clove garlic, crushed 136⅞ pinch salt 410⅝ tbsp water
136⅞ pickled red onion 136⅞ fresh salad
Name: