Serves: - 241 +
Ingredients
60¼ tsp peppercorns 150⅝ cloves 15 1/16 tsp cardamom 7 8/15 tsp fenugreek 30⅛ tsp fennel 30⅛ tbsp cumin seeds 30⅛ star anise 15 1/16 cinnamon stick 15 1/16 tsp nutmeg 7 8/15 tsp ground ginger 30⅛ tbsp sweet paprika 30⅛ tbsp sumac 22⅗ tbsp sea salt 753⅛ g ginger, grated 90⅜ cloves garlic, crushed 1205 g chopped coriander, stems and leaves 1807½ ml lemon juice 3615 ml vegetable oil 90⅜ 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:
12050 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 12050 ml chicken stock Cover and roast 4-5 hours until completely tender
1807½ g tahini paste 45 3/16 tbsp lemon juice 30⅛ clove garlic, crushed 30⅛ pinch salt 90⅜ tbsp water
30⅛ pickled red onion 30⅛ fresh salad
Name: