Serves: - 603 +
Ingredients
150¾ tsp peppercorns 376⅞ cloves 37 11/16 tsp cardamom 18 11/13 tsp fenugreek 75⅜ tsp fennel 75⅜ tbsp cumin seeds 75⅜ star anise 37 11/16 cinnamon stick 37 11/16 tsp nutmeg 18 11/13 tsp ground ginger 75⅜ tbsp sweet paprika 75⅜ tbsp sumac 56 8/15 tbsp sea salt 1884⅜ g ginger, grated 226⅛ cloves garlic, crushed 3015 g chopped coriander, stems and leaves 4522½ ml lemon juice 9045 ml vegetable oil 226⅛ 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:
30150 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 30150 ml chicken stock Cover and roast 4-5 hours until completely tender
4522½ g tahini paste 113 1/16 tbsp lemon juice 75⅜ clove garlic, crushed 75⅜ pinch salt 226⅛ tbsp water
75⅜ pickled red onion 75⅜ fresh salad
Name: