Serves: - 1109 +
Ingredients
277¼ tsp peppercorns 693⅛ cloves 69 5/16 tsp cardamom 34⅔ tsp fenugreek 138⅝ tsp fennel 138⅝ tbsp cumin seeds 138⅝ star anise 69 5/16 cinnamon stick 69 5/16 tsp nutmeg 34⅔ tsp ground ginger 138⅝ tbsp sweet paprika 138⅝ tbsp sumac 104 tbsp sea salt 3465⅝ g ginger, grated 415⅞ cloves garlic, crushed 5545 g chopped coriander, stems and leaves 8317½ ml lemon juice 16635 ml vegetable oil 415⅞ 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:
55450 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 55450 ml chicken stock Cover and roast 4-5 hours until completely tender
8317½ g tahini paste 207 15/16 tbsp lemon juice 138⅝ clove garlic, crushed 138⅝ pinch salt 415⅞ tbsp water
138⅝ pickled red onion 138⅝ fresh salad
Name: