Serves: - 1175 +
Ingredients
293¾ tsp peppercorns 734⅜ cloves 73 7/16 tsp cardamom 36 5/7 tsp fenugreek 146⅞ tsp fennel 146⅞ tbsp cumin seeds 146⅞ star anise 73 7/16 cinnamon stick 73 7/16 tsp nutmeg 36 5/7 tsp ground ginger 146⅞ tbsp sweet paprika 146⅞ tbsp sumac 110 2/13 tbsp sea salt 3671⅞ g ginger, grated 440⅝ cloves garlic, crushed 5875 g chopped coriander, stems and leaves 8812½ ml lemon juice 17625 ml vegetable oil 440⅝ 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:
58750 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 58750 ml chicken stock Cover and roast 4-5 hours until completely tender
8812½ g tahini paste 220 5/16 tbsp lemon juice 146⅞ clove garlic, crushed 146⅞ pinch salt 440⅝ tbsp water
146⅞ pickled red onion 146⅞ fresh salad
Name: