Serves: - 1173 +
Ingredients
293¼ tsp peppercorns 733⅛ cloves 73 5/16 tsp cardamom 36⅔ tsp fenugreek 146⅝ tsp fennel 146⅝ tbsp cumin seeds 146⅝ star anise 73 5/16 cinnamon stick 73 5/16 tsp nutmeg 36⅔ tsp ground ginger 146⅝ tbsp sweet paprika 146⅝ tbsp sumac 110 tbsp sea salt 3665⅝ g ginger, grated 439⅞ cloves garlic, crushed 5865 g chopped coriander, stems and leaves 8797½ ml lemon juice 17595 ml vegetable oil 439⅞ 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:
58650 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 58650 ml chicken stock Cover and roast 4-5 hours until completely tender
8797½ g tahini paste 219 15/16 tbsp lemon juice 146⅝ clove garlic, crushed 146⅝ pinch salt 439⅞ tbsp water
146⅝ pickled red onion 146⅝ fresh salad
Name: