Serves: - 1153 +
Ingredients
288¼ tsp peppercorns 720⅝ cloves 72 1/16 tsp cardamom 36 tsp fenugreek 144⅛ tsp fennel 144⅛ tbsp cumin seeds 144⅛ star anise 72 1/16 cinnamon stick 72 1/16 tsp nutmeg 36 tsp ground ginger 144⅛ tbsp sweet paprika 144⅛ tbsp sumac 108 1/11 tbsp sea salt 3603⅛ g ginger, grated 432⅜ cloves garlic, crushed 5765 g chopped coriander, stems and leaves 8647½ ml lemon juice 17295 ml vegetable oil 432⅜ 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:
57650 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 57650 ml chicken stock Cover and roast 4-5 hours until completely tender
8647½ g tahini paste 216 3/16 tbsp lemon juice 144⅛ clove garlic, crushed 144⅛ pinch salt 432⅜ tbsp water
144⅛ pickled red onion 144⅛ fresh salad
Name: