Serves: - 321 +
Ingredients
80¼ tsp peppercorns 200⅝ cloves 20 1/16 tsp cardamom 10 tsp fenugreek 40⅛ tsp fennel 40⅛ tbsp cumin seeds 40⅛ star anise 20 1/16 cinnamon stick 20 1/16 tsp nutmeg 10 tsp ground ginger 40⅛ tbsp sweet paprika 40⅛ tbsp sumac 30 1/11 tbsp sea salt 1003⅛ g ginger, grated 120⅜ cloves garlic, crushed 1605 g chopped coriander, stems and leaves 2407½ ml lemon juice 4815 ml vegetable oil 120⅜ 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:
16050 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 16050 ml chicken stock Cover and roast 4-5 hours until completely tender
2407½ g tahini paste 60 3/16 tbsp lemon juice 40⅛ clove garlic, crushed 40⅛ pinch salt 120⅜ tbsp water
40⅛ pickled red onion 40⅛ fresh salad
Name: