Serves: - 663 +
Ingredients
165¾ tsp peppercorns 414⅜ cloves 41 7/16 tsp cardamom 20 5/7 tsp fenugreek 82⅞ tsp fennel 82⅞ tbsp cumin seeds 82⅞ star anise 41 7/16 cinnamon stick 41 7/16 tsp nutmeg 20 5/7 tsp ground ginger 82⅞ tbsp sweet paprika 82⅞ tbsp sumac 62 2/13 tbsp sea salt 2071⅞ g ginger, grated 248⅝ cloves garlic, crushed 3315 g chopped coriander, stems and leaves 4972½ ml lemon juice 9945 ml vegetable oil 248⅝ 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:
33150 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 33150 ml chicken stock Cover and roast 4-5 hours until completely tender
4972½ g tahini paste 124 5/16 tbsp lemon juice 82⅞ clove garlic, crushed 82⅞ pinch salt 248⅝ tbsp water
82⅞ pickled red onion 82⅞ fresh salad
Name: