Serves: - 473 +
Ingredients
118¼ tsp peppercorns 295⅝ cloves 29 9/16 tsp cardamom 14 7/9 tsp fenugreek 59⅛ tsp fennel 59⅛ tbsp cumin seeds 59⅛ star anise 29 9/16 cinnamon stick 29 9/16 tsp nutmeg 14 7/9 tsp ground ginger 59⅛ tbsp sweet paprika 59⅛ tbsp sumac 44⅓ tbsp sea salt 1478⅛ g ginger, grated 177⅜ cloves garlic, crushed 2365 g chopped coriander, stems and leaves 3547½ ml lemon juice 7095 ml vegetable oil 177⅜ 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:
23650 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 23650 ml chicken stock Cover and roast 4-5 hours until completely tender
3547½ g tahini paste 88 11/16 tbsp lemon juice 59⅛ clove garlic, crushed 59⅛ pinch salt 177⅜ tbsp water
59⅛ pickled red onion 59⅛ fresh salad
Name: