Serves: - 563 +
Ingredients
140¾ tsp peppercorns 351⅞ cloves 35 3/16 tsp cardamom 17⅗ tsp fenugreek 70⅜ tsp fennel 70⅜ tbsp cumin seeds 70⅜ star anise 35 3/16 cinnamon stick 35 3/16 tsp nutmeg 17⅗ tsp ground ginger 70⅜ tbsp sweet paprika 70⅜ tbsp sumac 52 7/9 tbsp sea salt 1759⅜ g ginger, grated 211⅛ cloves garlic, crushed 2815 g chopped coriander, stems and leaves 4222½ ml lemon juice 8445 ml vegetable oil 211⅛ 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:
28150 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 28150 ml chicken stock Cover and roast 4-5 hours until completely tender
4222½ g tahini paste 105 9/16 tbsp lemon juice 70⅜ clove garlic, crushed 70⅜ pinch salt 211⅛ tbsp water
70⅜ pickled red onion 70⅜ fresh salad
Name: