Serves: - 1155 +
Ingredients
288¾ tsp peppercorns 721⅞ cloves 72 3/16 tsp cardamom 36 1/11 tsp fenugreek 144⅜ tsp fennel 144⅜ tbsp cumin seeds 144⅜ star anise 72 3/16 cinnamon stick 72 3/16 tsp nutmeg 36 1/11 tsp ground ginger 144⅜ tbsp sweet paprika 144⅜ tbsp sumac 108 2/7 tbsp sea salt 3609⅜ g ginger, grated 433⅛ cloves garlic, crushed 5775 g chopped coriander, stems and leaves 8662½ ml lemon juice 17325 ml vegetable oil 433⅛ 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:
57750 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 57750 ml chicken stock Cover and roast 4-5 hours until completely tender
8662½ g tahini paste 216 9/16 tbsp lemon juice 144⅜ clove garlic, crushed 144⅜ pinch salt 433⅛ tbsp water
144⅜ pickled red onion 144⅜ fresh salad
Name: