Serves: - 269 +
Ingredients
67¼ tsp peppercorns 168⅛ cloves 16 13/16 tsp cardamom 8⅖ tsp fenugreek 33⅝ tsp fennel 33⅝ tbsp cumin seeds 33⅝ star anise 16 13/16 cinnamon stick 16 13/16 tsp nutmeg 8⅖ tsp ground ginger 33⅝ tbsp sweet paprika 33⅝ tbsp sumac 25 2/9 tbsp sea salt 840⅝ g ginger, grated 100⅞ cloves garlic, crushed 1345 g chopped coriander, stems and leaves 2017½ ml lemon juice 4035 ml vegetable oil 100⅞ 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:
13450 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 13450 ml chicken stock Cover and roast 4-5 hours until completely tender
2017½ g tahini paste 50 7/16 tbsp lemon juice 33⅝ clove garlic, crushed 33⅝ pinch salt 100⅞ tbsp water
33⅝ pickled red onion 33⅝ fresh salad
Name: