Serves: - 593 +
Ingredients
148¼ tsp peppercorns 370⅝ cloves 37 1/16 tsp cardamom 18 8/15 tsp fenugreek 74⅛ tsp fennel 74⅛ tbsp cumin seeds 74⅛ star anise 37 1/16 cinnamon stick 37 1/16 tsp nutmeg 18 8/15 tsp ground ginger 74⅛ tbsp sweet paprika 74⅛ tbsp sumac 55⅗ tbsp sea salt 1853⅛ g ginger, grated 222⅜ cloves garlic, crushed 2965 g chopped coriander, stems and leaves 4447½ ml lemon juice 8895 ml vegetable oil 222⅜ 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:
29650 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 29650 ml chicken stock Cover and roast 4-5 hours until completely tender
4447½ g tahini paste 111 3/16 tbsp lemon juice 74⅛ clove garlic, crushed 74⅛ pinch salt 222⅜ tbsp water
74⅛ pickled red onion 74⅛ fresh salad
Name: