Serves: - 633 +
Ingredients
158¼ tsp peppercorns 395⅝ cloves 39 9/16 tsp cardamom 19 7/9 tsp fenugreek 79⅛ tsp fennel 79⅛ tbsp cumin seeds 79⅛ star anise 39 9/16 cinnamon stick 39 9/16 tsp nutmeg 19 7/9 tsp ground ginger 79⅛ tbsp sweet paprika 79⅛ tbsp sumac 59⅓ tbsp sea salt 1978⅛ g ginger, grated 237⅜ cloves garlic, crushed 3165 g chopped coriander, stems and leaves 4747½ ml lemon juice 9495 ml vegetable oil 237⅜ 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:
31650 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 31650 ml chicken stock Cover and roast 4-5 hours until completely tender
4747½ g tahini paste 118 11/16 tbsp lemon juice 79⅛ clove garlic, crushed 79⅛ pinch salt 237⅜ tbsp water
79⅛ pickled red onion 79⅛ fresh salad
Name: