Serves: - 1103 +
Ingredients
275¾ tsp peppercorns 689⅜ cloves 68 15/16 tsp cardamom 34 7/15 tsp fenugreek 137⅞ tsp fennel 137⅞ tbsp cumin seeds 137⅞ star anise 68 15/16 cinnamon stick 68 15/16 tsp nutmeg 34 7/15 tsp ground ginger 137⅞ tbsp sweet paprika 137⅞ tbsp sumac 103⅖ tbsp sea salt 3446⅞ g ginger, grated 413⅝ cloves garlic, crushed 5515 g chopped coriander, stems and leaves 8272½ ml lemon juice 16545 ml vegetable oil 413⅝ 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:
55150 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 55150 ml chicken stock Cover and roast 4-5 hours until completely tender
8272½ g tahini paste 206 13/16 tbsp lemon juice 137⅞ clove garlic, crushed 137⅞ pinch salt 413⅝ tbsp water
137⅞ pickled red onion 137⅞ fresh salad
Name: