Serves: - 401 +
Ingredients
100¼ tsp peppercorns 250⅝ cloves 25 1/16 tsp cardamom 12 8/15 tsp fenugreek 50⅛ tsp fennel 50⅛ tbsp cumin seeds 50⅛ star anise 25 1/16 cinnamon stick 25 1/16 tsp nutmeg 12 8/15 tsp ground ginger 50⅛ tbsp sweet paprika 50⅛ tbsp sumac 37⅗ tbsp sea salt 1253⅛ g ginger, grated 150⅜ cloves garlic, crushed 2005 g chopped coriander, stems and leaves 3007½ ml lemon juice 6015 ml vegetable oil 150⅜ 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:
20050 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 20050 ml chicken stock Cover and roast 4-5 hours until completely tender
3007½ g tahini paste 75 3/16 tbsp lemon juice 50⅛ clove garlic, crushed 50⅛ pinch salt 150⅜ tbsp water
50⅛ pickled red onion 50⅛ fresh salad
Name: