Serves: - 623 +
Ingredients
155¾ tsp peppercorns 389⅜ cloves 38 15/16 tsp cardamom 19 7/15 tsp fenugreek 77⅞ tsp fennel 77⅞ tbsp cumin seeds 77⅞ star anise 38 15/16 cinnamon stick 38 15/16 tsp nutmeg 19 7/15 tsp ground ginger 77⅞ tbsp sweet paprika 77⅞ tbsp sumac 58⅖ tbsp sea salt 1946⅞ g ginger, grated 233⅝ cloves garlic, crushed 3115 g chopped coriander, stems and leaves 4672½ ml lemon juice 9345 ml vegetable oil 233⅝ 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:
31150 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 31150 ml chicken stock Cover and roast 4-5 hours until completely tender
4672½ g tahini paste 116 13/16 tbsp lemon juice 77⅞ clove garlic, crushed 77⅞ pinch salt 233⅝ tbsp water
77⅞ pickled red onion 77⅞ fresh salad
Name: