Serves: - 1189 +
Ingredients
297¼ tsp peppercorns 743⅛ cloves 74 5/16 tsp cardamom 37 2/13 tsp fenugreek 148⅝ tsp fennel 148⅝ tbsp cumin seeds 148⅝ star anise 74 5/16 cinnamon stick 74 5/16 tsp nutmeg 37 2/13 tsp ground ginger 148⅝ tbsp sweet paprika 148⅝ tbsp sumac 111 7/15 tbsp sea salt 3715⅝ g ginger, grated 445⅞ cloves garlic, crushed 5945 g chopped coriander, stems and leaves 8917½ ml lemon juice 17835 ml vegetable oil 445⅞ 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:
59450 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 59450 ml chicken stock Cover and roast 4-5 hours until completely tender
8917½ g tahini paste 222 15/16 tbsp lemon juice 148⅝ clove garlic, crushed 148⅝ pinch salt 445⅞ tbsp water
148⅝ pickled red onion 148⅝ fresh salad
Name: