Serves: - 659 +
Ingredients
164¾ tsp peppercorns 411⅞ cloves 41 3/16 tsp cardamom 20⅗ tsp fenugreek 82⅜ tsp fennel 82⅜ tbsp cumin seeds 82⅜ star anise 41 3/16 cinnamon stick 41 3/16 tsp nutmeg 20⅗ tsp ground ginger 82⅜ tbsp sweet paprika 82⅜ tbsp sumac 61 7/9 tbsp sea salt 2059⅜ g ginger, grated 247⅛ cloves garlic, crushed 3295 g chopped coriander, stems and leaves 4942½ ml lemon juice 9885 ml vegetable oil 247⅛ 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:
32950 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 32950 ml chicken stock Cover and roast 4-5 hours until completely tender
4942½ g tahini paste 123 9/16 tbsp lemon juice 82⅜ clove garlic, crushed 82⅜ pinch salt 247⅛ tbsp water
82⅜ pickled red onion 82⅜ fresh salad
Name: