Serves: - 1157 +
Ingredients
289¼ tsp peppercorns 723⅛ cloves 72 5/16 tsp cardamom 36 2/13 tsp fenugreek 144⅝ tsp fennel 144⅝ tbsp cumin seeds 144⅝ star anise 72 5/16 cinnamon stick 72 5/16 tsp nutmeg 36 2/13 tsp ground ginger 144⅝ tbsp sweet paprika 144⅝ tbsp sumac 108 7/15 tbsp sea salt 3615⅝ g ginger, grated 433⅞ cloves garlic, crushed 5785 g chopped coriander, stems and leaves 8677½ ml lemon juice 17355 ml vegetable oil 433⅞ 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:
57850 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 57850 ml chicken stock Cover and roast 4-5 hours until completely tender
8677½ g tahini paste 216 15/16 tbsp lemon juice 144⅝ clove garlic, crushed 144⅝ pinch salt 433⅞ tbsp water
144⅝ pickled red onion 144⅝ fresh salad
Name: