Serves: - 657 +
Ingredients
164¼ tsp peppercorns 410⅝ cloves 41 1/16 tsp cardamom 20 8/15 tsp fenugreek 82⅛ tsp fennel 82⅛ tbsp cumin seeds 82⅛ star anise 41 1/16 cinnamon stick 41 1/16 tsp nutmeg 20 8/15 tsp ground ginger 82⅛ tbsp sweet paprika 82⅛ tbsp sumac 61⅗ tbsp sea salt 2053⅛ g ginger, grated 246⅜ cloves garlic, crushed 3285 g chopped coriander, stems and leaves 4927½ ml lemon juice 9855 ml vegetable oil 246⅜ 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:
32850 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 32850 ml chicken stock Cover and roast 4-5 hours until completely tender
4927½ g tahini paste 123 3/16 tbsp lemon juice 82⅛ clove garlic, crushed 82⅛ pinch salt 246⅜ tbsp water
82⅛ pickled red onion 82⅛ fresh salad
Name: