Serves: - 409 +
Ingredients
102¼ tsp peppercorns 255⅝ cloves 25 9/16 tsp cardamom 12 7/9 tsp fenugreek 51⅛ tsp fennel 51⅛ tbsp cumin seeds 51⅛ star anise 25 9/16 cinnamon stick 25 9/16 tsp nutmeg 12 7/9 tsp ground ginger 51⅛ tbsp sweet paprika 51⅛ tbsp sumac 38⅓ tbsp sea salt 1278⅛ g ginger, grated 153⅜ cloves garlic, crushed 2045 g chopped coriander, stems and leaves 3067½ ml lemon juice 6135 ml vegetable oil 153⅜ 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:
20450 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 20450 ml chicken stock Cover and roast 4-5 hours until completely tender
3067½ g tahini paste 76 11/16 tbsp lemon juice 51⅛ clove garlic, crushed 51⅛ pinch salt 153⅜ tbsp water
51⅛ pickled red onion 51⅛ fresh salad
Name: