Serves: - 483 +
Ingredients
120¾ tsp peppercorns 301⅞ cloves 30 3/16 tsp cardamom 15 1/11 tsp fenugreek 60⅜ tsp fennel 60⅜ tbsp cumin seeds 60⅜ star anise 30 3/16 cinnamon stick 30 3/16 tsp nutmeg 15 1/11 tsp ground ginger 60⅜ tbsp sweet paprika 60⅜ tbsp sumac 45 2/7 tbsp sea salt 1509⅜ g ginger, grated 181⅛ cloves garlic, crushed 2415 g chopped coriander, stems and leaves 3622½ ml lemon juice 7245 ml vegetable oil 181⅛ 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:
24150 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 24150 ml chicken stock Cover and roast 4-5 hours until completely tender
3622½ g tahini paste 90 9/16 tbsp lemon juice 60⅜ clove garlic, crushed 60⅜ pinch salt 181⅛ tbsp water
60⅜ pickled red onion 60⅜ fresh salad
Name: