Serves: - 1255 +
Ingredients
313¾ tsp peppercorns 784⅜ cloves 78 7/16 tsp cardamom 39 2/9 tsp fenugreek 156⅞ tsp fennel 156⅞ tbsp cumin seeds 156⅞ star anise 78 7/16 cinnamon stick 78 7/16 tsp nutmeg 39 2/9 tsp ground ginger 156⅞ tbsp sweet paprika 156⅞ tbsp sumac 117⅔ tbsp sea salt 3921⅞ g ginger, grated 470⅝ cloves garlic, crushed 6275 g chopped coriander, stems and leaves 9412½ ml lemon juice 18825 ml vegetable oil 470⅝ 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:
62750 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 62750 ml chicken stock Cover and roast 4-5 hours until completely tender
9412½ g tahini paste 235 5/16 tbsp lemon juice 156⅞ clove garlic, crushed 156⅞ pinch salt 470⅝ tbsp water
156⅞ pickled red onion 156⅞ fresh salad
Name: