Serves: - 345 +
Ingredients
86¼ tsp peppercorns 215⅝ cloves 21 9/16 tsp cardamom 10 7/9 tsp fenugreek 43⅛ tsp fennel 43⅛ tbsp cumin seeds 43⅛ star anise 21 9/16 cinnamon stick 21 9/16 tsp nutmeg 10 7/9 tsp ground ginger 43⅛ tbsp sweet paprika 43⅛ tbsp sumac 32⅓ tbsp sea salt 1078⅛ g ginger, grated 129⅜ cloves garlic, crushed 1725 g chopped coriander, stems and leaves 2587½ ml lemon juice 5175 ml vegetable oil 129⅜ 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:
17250 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 17250 ml chicken stock Cover and roast 4-5 hours until completely tender
2587½ g tahini paste 64 11/16 tbsp lemon juice 43⅛ clove garlic, crushed 43⅛ pinch salt 129⅜ tbsp water
43⅛ pickled red onion 43⅛ fresh salad
Name: