Serves: - 537 +
Ingredients
134¼ tsp peppercorns 335⅝ cloves 33 9/16 tsp cardamom 16 7/9 tsp fenugreek 67⅛ tsp fennel 67⅛ tbsp cumin seeds 67⅛ star anise 33 9/16 cinnamon stick 33 9/16 tsp nutmeg 16 7/9 tsp ground ginger 67⅛ tbsp sweet paprika 67⅛ tbsp sumac 50⅓ tbsp sea salt 1678⅛ g ginger, grated 201⅜ cloves garlic, crushed 2685 g chopped coriander, stems and leaves 4027½ ml lemon juice 8055 ml vegetable oil 201⅜ 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:
26850 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 26850 ml chicken stock Cover and roast 4-5 hours until completely tender
4027½ g tahini paste 100 11/16 tbsp lemon juice 67⅛ clove garlic, crushed 67⅛ pinch salt 201⅜ tbsp water
67⅛ pickled red onion 67⅛ fresh salad
Name: