Serves: - 1127 +
Ingredients
281¾ tsp peppercorns 704⅜ cloves 70 7/16 tsp cardamom 35 2/9 tsp fenugreek 140⅞ tsp fennel 140⅞ tbsp cumin seeds 140⅞ star anise 70 7/16 cinnamon stick 70 7/16 tsp nutmeg 35 2/9 tsp ground ginger 140⅞ tbsp sweet paprika 140⅞ tbsp sumac 105⅔ tbsp sea salt 3521⅞ g ginger, grated 422⅝ cloves garlic, crushed 5635 g chopped coriander, stems and leaves 8452½ ml lemon juice 16905 ml vegetable oil 422⅝ 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:
56350 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 56350 ml chicken stock Cover and roast 4-5 hours until completely tender
8452½ g tahini paste 211 5/16 tbsp lemon juice 140⅞ clove garlic, crushed 140⅞ pinch salt 422⅝ tbsp water
140⅞ pickled red onion 140⅞ fresh salad
Name: