Serves: - 243 +
Ingredients
60¾ tsp peppercorns 151⅞ cloves 15 3/16 tsp cardamom 7⅗ tsp fenugreek 30⅜ tsp fennel 30⅜ tbsp cumin seeds 30⅜ star anise 15 3/16 cinnamon stick 15 3/16 tsp nutmeg 7⅗ tsp ground ginger 30⅜ tbsp sweet paprika 30⅜ tbsp sumac 22 7/9 tbsp sea salt 759⅜ g ginger, grated 91⅛ cloves garlic, crushed 1215 g chopped coriander, stems and leaves 1822½ ml lemon juice 3645 ml vegetable oil 91⅛ 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:
12150 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 12150 ml chicken stock Cover and roast 4-5 hours until completely tender
1822½ g tahini paste 45 9/16 tbsp lemon juice 30⅜ clove garlic, crushed 30⅜ pinch salt 91⅛ tbsp water
30⅜ pickled red onion 30⅜ fresh salad
Name: