Serves: - 331 +
Ingredients
82¾ tsp peppercorns 206⅞ cloves 20 11/16 tsp cardamom 10⅓ tsp fenugreek 41⅜ tsp fennel 41⅜ tbsp cumin seeds 41⅜ star anise 20 11/16 cinnamon stick 20 11/16 tsp nutmeg 10⅓ tsp ground ginger 41⅜ tbsp sweet paprika 41⅜ tbsp sumac 31 tbsp sea salt 1034⅜ g ginger, grated 124⅛ cloves garlic, crushed 1655 g chopped coriander, stems and leaves 2482½ ml lemon juice 4965 ml vegetable oil 124⅛ 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:
16550 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 16550 ml chicken stock Cover and roast 4-5 hours until completely tender
2482½ g tahini paste 62 1/16 tbsp lemon juice 41⅜ clove garlic, crushed 41⅜ pinch salt 124⅛ tbsp water
41⅜ pickled red onion 41⅜ fresh salad
Name: