Serves: - 619 +
Ingredients
154¾ tsp peppercorns 386⅞ cloves 38 11/16 tsp cardamom 19⅓ tsp fenugreek 77⅜ tsp fennel 77⅜ tbsp cumin seeds 77⅜ star anise 38 11/16 cinnamon stick 38 11/16 tsp nutmeg 19⅓ tsp ground ginger 77⅜ tbsp sweet paprika 77⅜ tbsp sumac 58 tbsp sea salt 1934⅜ g ginger, grated 232⅛ cloves garlic, crushed 3095 g chopped coriander, stems and leaves 4642½ ml lemon juice 9285 ml vegetable oil 232⅛ 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:
30950 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 30950 ml chicken stock Cover and roast 4-5 hours until completely tender
4642½ g tahini paste 116 1/16 tbsp lemon juice 77⅜ clove garlic, crushed 77⅜ pinch salt 232⅛ tbsp water
77⅜ pickled red onion 77⅜ fresh salad
Name: