Serves: - 1167 +
Ingredients
291¾ tsp peppercorns 729⅜ cloves 72 15/16 tsp cardamom 36 7/15 tsp fenugreek 145⅞ tsp fennel 145⅞ tbsp cumin seeds 145⅞ star anise 72 15/16 cinnamon stick 72 15/16 tsp nutmeg 36 7/15 tsp ground ginger 145⅞ tbsp sweet paprika 145⅞ tbsp sumac 109⅖ tbsp sea salt 3646⅞ g ginger, grated 437⅝ cloves garlic, crushed 5835 g chopped coriander, stems and leaves 8752½ ml lemon juice 17505 ml vegetable oil 437⅝ 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:
58350 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 58350 ml chicken stock Cover and roast 4-5 hours until completely tender
8752½ g tahini paste 218 13/16 tbsp lemon juice 145⅞ clove garlic, crushed 145⅞ pinch salt 437⅝ tbsp water
145⅞ pickled red onion 145⅞ fresh salad
Name: