Serves: - 665 +
Ingredients
166¼ tsp peppercorns 415⅝ cloves 41 9/16 tsp cardamom 20 7/9 tsp fenugreek 83⅛ tsp fennel 83⅛ tbsp cumin seeds 83⅛ star anise 41 9/16 cinnamon stick 41 9/16 tsp nutmeg 20 7/9 tsp ground ginger 83⅛ tbsp sweet paprika 83⅛ tbsp sumac 62⅓ tbsp sea salt 2078⅛ g ginger, grated 249⅜ cloves garlic, crushed 3325 g chopped coriander, stems and leaves 4987½ ml lemon juice 9975 ml vegetable oil 249⅜ 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:
33250 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 33250 ml chicken stock Cover and roast 4-5 hours until completely tender
4987½ g tahini paste 124 11/16 tbsp lemon juice 83⅛ clove garlic, crushed 83⅛ pinch salt 249⅜ tbsp water
83⅛ pickled red onion 83⅛ fresh salad
Name: