Serves: - 1135 +
Ingredients
283¾ tsp peppercorns 709⅜ cloves 70 15/16 tsp cardamom 35 7/15 tsp fenugreek 141⅞ tsp fennel 141⅞ tbsp cumin seeds 141⅞ star anise 70 15/16 cinnamon stick 70 15/16 tsp nutmeg 35 7/15 tsp ground ginger 141⅞ tbsp sweet paprika 141⅞ tbsp sumac 106⅖ tbsp sea salt 3546⅞ g ginger, grated 425⅝ cloves garlic, crushed 5675 g chopped coriander, stems and leaves 8512½ ml lemon juice 17025 ml vegetable oil 425⅝ 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:
56750 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 56750 ml chicken stock Cover and roast 4-5 hours until completely tender
8512½ g tahini paste 212 13/16 tbsp lemon juice 141⅞ clove garlic, crushed 141⅞ pinch salt 425⅝ tbsp water
141⅞ pickled red onion 141⅞ fresh salad
Name: