Serves: - 1263 +
Ingredients
315¾ tsp peppercorns 789⅜ cloves 78 15/16 tsp cardamom 39 7/15 tsp fenugreek 157⅞ tsp fennel 157⅞ tbsp cumin seeds 157⅞ star anise 78 15/16 cinnamon stick 78 15/16 tsp nutmeg 39 7/15 tsp ground ginger 157⅞ tbsp sweet paprika 157⅞ tbsp sumac 118⅖ tbsp sea salt 3946⅞ g ginger, grated 473⅝ cloves garlic, crushed 6315 g chopped coriander, stems and leaves 9472½ ml lemon juice 18945 ml vegetable oil 473⅝ 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:
63150 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 63150 ml chicken stock Cover and roast 4-5 hours until completely tender
9472½ g tahini paste 236 13/16 tbsp lemon juice 157⅞ clove garlic, crushed 157⅞ pinch salt 473⅝ tbsp water
157⅞ pickled red onion 157⅞ fresh salad
Name: