Serves: - 337 +
Ingredients
84¼ tsp peppercorns 210⅝ cloves 21 1/16 tsp cardamom 10 8/15 tsp fenugreek 42⅛ tsp fennel 42⅛ tbsp cumin seeds 42⅛ star anise 21 1/16 cinnamon stick 21 1/16 tsp nutmeg 10 8/15 tsp ground ginger 42⅛ tbsp sweet paprika 42⅛ tbsp sumac 31⅗ tbsp sea salt 1053⅛ g ginger, grated 126⅜ cloves garlic, crushed 1685 g chopped coriander, stems and leaves 2527½ ml lemon juice 5055 ml vegetable oil 126⅜ 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:
16850 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 16850 ml chicken stock Cover and roast 4-5 hours until completely tender
2527½ g tahini paste 63 3/16 tbsp lemon juice 42⅛ clove garlic, crushed 42⅛ pinch salt 126⅜ tbsp water
42⅛ pickled red onion 42⅛ fresh salad
Name: