Serves: - 1111 +
Ingredients
277¾ tsp peppercorns 694⅜ cloves 69 7/16 tsp cardamom 34 5/7 tsp fenugreek 138⅞ tsp fennel 138⅞ tbsp cumin seeds 138⅞ star anise 69 7/16 cinnamon stick 69 7/16 tsp nutmeg 34 5/7 tsp ground ginger 138⅞ tbsp sweet paprika 138⅞ tbsp sumac 104 2/13 tbsp sea salt 3471⅞ g ginger, grated 416⅝ cloves garlic, crushed 5555 g chopped coriander, stems and leaves 8332½ ml lemon juice 16665 ml vegetable oil 416⅝ 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:
55550 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 55550 ml chicken stock Cover and roast 4-5 hours until completely tender
8332½ g tahini paste 208 5/16 tbsp lemon juice 138⅞ clove garlic, crushed 138⅞ pinch salt 416⅝ tbsp water
138⅞ pickled red onion 138⅞ fresh salad
Name: