Serves: - 681 +
Ingredients
170¼ tsp peppercorns 425⅝ cloves 42 9/16 tsp cardamom 21 2/7 tsp fenugreek 85⅛ tsp fennel 85⅛ tbsp cumin seeds 85⅛ star anise 42 9/16 cinnamon stick 42 9/16 tsp nutmeg 21 2/7 tsp ground ginger 85⅛ tbsp sweet paprika 85⅛ tbsp sumac 63 11/13 tbsp sea salt 2128⅛ g ginger, grated 255⅜ cloves garlic, crushed 3405 g chopped coriander, stems and leaves 5107½ ml lemon juice 10215 ml vegetable oil 255⅜ 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:
34050 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 34050 ml chicken stock Cover and roast 4-5 hours until completely tender
5107½ g tahini paste 127 11/16 tbsp lemon juice 85⅛ clove garlic, crushed 85⅛ pinch salt 255⅜ tbsp water
85⅛ pickled red onion 85⅛ fresh salad
Name: