Serves: - 611 +
Ingredients
152¾ tsp peppercorns 381⅞ cloves 38 3/16 tsp cardamom 19 1/11 tsp fenugreek 76⅜ tsp fennel 76⅜ tbsp cumin seeds 76⅜ star anise 38 3/16 cinnamon stick 38 3/16 tsp nutmeg 19 1/11 tsp ground ginger 76⅜ tbsp sweet paprika 76⅜ tbsp sumac 57 2/7 tbsp sea salt 1909⅜ g ginger, grated 229⅛ cloves garlic, crushed 3055 g chopped coriander, stems and leaves 4582½ ml lemon juice 9165 ml vegetable oil 229⅛ 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:
30550 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 30550 ml chicken stock Cover and roast 4-5 hours until completely tender
4582½ g tahini paste 114 9/16 tbsp lemon juice 76⅜ clove garlic, crushed 76⅜ pinch salt 229⅛ tbsp water
76⅜ pickled red onion 76⅜ fresh salad
Name: