Serves: - 615 +
Ingredients
153¾ tsp peppercorns 384⅜ cloves 38 7/16 tsp cardamom 19 2/9 tsp fenugreek 76⅞ tsp fennel 76⅞ tbsp cumin seeds 76⅞ star anise 38 7/16 cinnamon stick 38 7/16 tsp nutmeg 19 2/9 tsp ground ginger 76⅞ tbsp sweet paprika 76⅞ tbsp sumac 57⅔ tbsp sea salt 1921⅞ g ginger, grated 230⅝ cloves garlic, crushed 3075 g chopped coriander, stems and leaves 4612½ ml lemon juice 9225 ml vegetable oil 230⅝ 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:
30750 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 30750 ml chicken stock Cover and roast 4-5 hours until completely tender
4612½ g tahini paste 115 5/16 tbsp lemon juice 76⅞ clove garlic, crushed 76⅞ pinch salt 230⅝ tbsp water
76⅞ pickled red onion 76⅞ fresh salad
Name: