Serves: - 531 +
Ingredients
132¾ tsp peppercorns 331⅞ cloves 33 3/16 tsp cardamom 16⅗ tsp fenugreek 66⅜ tsp fennel 66⅜ tbsp cumin seeds 66⅜ star anise 33 3/16 cinnamon stick 33 3/16 tsp nutmeg 16⅗ tsp ground ginger 66⅜ tbsp sweet paprika 66⅜ tbsp sumac 49 7/9 tbsp sea salt 1659⅜ g ginger, grated 199⅛ cloves garlic, crushed 2655 g chopped coriander, stems and leaves 3982½ ml lemon juice 7965 ml vegetable oil 199⅛ 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:
26550 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 26550 ml chicken stock Cover and roast 4-5 hours until completely tender
3982½ g tahini paste 99 9/16 tbsp lemon juice 66⅜ clove garlic, crushed 66⅜ pinch salt 199⅛ tbsp water
66⅜ pickled red onion 66⅜ fresh salad
Name: