Serves: - 1119 +
Ingredients
279¾ tsp peppercorns 699⅜ cloves 69 15/16 tsp cardamom 35 tsp fenugreek 139⅞ tsp fennel 139⅞ tbsp cumin seeds 139⅞ star anise 69 15/16 cinnamon stick 69 15/16 tsp nutmeg 35 tsp ground ginger 139⅞ tbsp sweet paprika 139⅞ tbsp sumac 104 10/11 tbsp sea salt 3496⅞ g ginger, grated 419⅝ cloves garlic, crushed 5595 g chopped coriander, stems and leaves 8392½ ml lemon juice 16785 ml vegetable oil 419⅝ 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:
55950 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 55950 ml chicken stock Cover and roast 4-5 hours until completely tender
8392½ g tahini paste 209 13/16 tbsp lemon juice 139⅞ clove garlic, crushed 139⅞ pinch salt 419⅝ tbsp water
139⅞ pickled red onion 139⅞ fresh salad
Name: