Serves: - 1199 +
Ingredients
299¾ tsp peppercorns 749⅜ cloves 74 15/16 tsp cardamom 37 7/15 tsp fenugreek 149⅞ tsp fennel 149⅞ tbsp cumin seeds 149⅞ star anise 74 15/16 cinnamon stick 74 15/16 tsp nutmeg 37 7/15 tsp ground ginger 149⅞ tbsp sweet paprika 149⅞ tbsp sumac 112⅖ tbsp sea salt 3746⅞ g ginger, grated 449⅝ cloves garlic, crushed 5995 g chopped coriander, stems and leaves 8992½ ml lemon juice 17985 ml vegetable oil 449⅝ 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:
59950 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 59950 ml chicken stock Cover and roast 4-5 hours until completely tender
8992½ g tahini paste 224 13/16 tbsp lemon juice 149⅞ clove garlic, crushed 149⅞ pinch salt 449⅝ tbsp water
149⅞ pickled red onion 149⅞ fresh salad
Name: