Serves: - 667 +
Ingredients
166¾ tsp peppercorns 416⅞ cloves 41 11/16 tsp cardamom 20 11/13 tsp fenugreek 83⅜ tsp fennel 83⅜ tbsp cumin seeds 83⅜ star anise 41 11/16 cinnamon stick 41 11/16 tsp nutmeg 20 11/13 tsp ground ginger 83⅜ tbsp sweet paprika 83⅜ tbsp sumac 62 8/15 tbsp sea salt 2084⅜ g ginger, grated 250⅛ cloves garlic, crushed 3335 g chopped coriander, stems and leaves 5002½ ml lemon juice 10005 ml vegetable oil 250⅛ 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:
33350 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 33350 ml chicken stock Cover and roast 4-5 hours until completely tender
5002½ g tahini paste 125 1/16 tbsp lemon juice 83⅜ clove garlic, crushed 83⅜ pinch salt 250⅛ tbsp water
83⅜ pickled red onion 83⅜ fresh salad
Name: