Serves: - 647 +
Ingredients
161¾ tsp peppercorns 404⅜ cloves 40 7/16 tsp cardamom 20 2/9 tsp fenugreek 80⅞ tsp fennel 80⅞ tbsp cumin seeds 80⅞ star anise 40 7/16 cinnamon stick 40 7/16 tsp nutmeg 20 2/9 tsp ground ginger 80⅞ tbsp sweet paprika 80⅞ tbsp sumac 60⅔ tbsp sea salt 2021⅞ g ginger, grated 242⅝ cloves garlic, crushed 3235 g chopped coriander, stems and leaves 4852½ ml lemon juice 9705 ml vegetable oil 242⅝ 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:
32350 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 32350 ml chicken stock Cover and roast 4-5 hours until completely tender
4852½ g tahini paste 121 5/16 tbsp lemon juice 80⅞ clove garlic, crushed 80⅞ pinch salt 242⅝ tbsp water
80⅞ pickled red onion 80⅞ fresh salad
Name: