Serves: - 1195 +
Ingredients
298¾ tsp peppercorns 746⅞ cloves 74 11/16 tsp cardamom 37⅓ tsp fenugreek 149⅜ tsp fennel 149⅜ tbsp cumin seeds 149⅜ star anise 74 11/16 cinnamon stick 74 11/16 tsp nutmeg 37⅓ tsp ground ginger 149⅜ tbsp sweet paprika 149⅜ tbsp sumac 112 tbsp sea salt 3734⅜ g ginger, grated 448⅛ cloves garlic, crushed 5975 g chopped coriander, stems and leaves 8962½ ml lemon juice 17925 ml vegetable oil 448⅛ 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:
59750 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 59750 ml chicken stock Cover and roast 4-5 hours until completely tender
8962½ g tahini paste 224 1/16 tbsp lemon juice 149⅜ clove garlic, crushed 149⅜ pinch salt 448⅛ tbsp water
149⅜ pickled red onion 149⅜ fresh salad
Name: