Serves: - 1191 +
Ingredients
297¾ tsp peppercorns 744⅜ cloves 74 7/16 tsp cardamom 37 2/9 tsp fenugreek 148⅞ tsp fennel 148⅞ tbsp cumin seeds 148⅞ star anise 74 7/16 cinnamon stick 74 7/16 tsp nutmeg 37 2/9 tsp ground ginger 148⅞ tbsp sweet paprika 148⅞ tbsp sumac 111⅔ tbsp sea salt 3721⅞ g ginger, grated 446⅝ cloves garlic, crushed 5955 g chopped coriander, stems and leaves 8932½ ml lemon juice 17865 ml vegetable oil 446⅝ 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:
59550 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 59550 ml chicken stock Cover and roast 4-5 hours until completely tender
8932½ g tahini paste 223 5/16 tbsp lemon juice 148⅞ clove garlic, crushed 148⅞ pinch salt 446⅝ tbsp water
148⅞ pickled red onion 148⅞ fresh salad
Name: