Serves: - 685 +
Ingredients
171¼ tsp peppercorns 428⅛ cloves 42 13/16 tsp cardamom 21⅖ tsp fenugreek 85⅝ tsp fennel 85⅝ tbsp cumin seeds 85⅝ star anise 42 13/16 cinnamon stick 42 13/16 tsp nutmeg 21⅖ tsp ground ginger 85⅝ tbsp sweet paprika 85⅝ tbsp sumac 64 2/9 tbsp sea salt 2140⅝ g ginger, grated 256⅞ cloves garlic, crushed 3425 g chopped coriander, stems and leaves 5137½ ml lemon juice 10275 ml vegetable oil 256⅞ 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:
34250 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 34250 ml chicken stock Cover and roast 4-5 hours until completely tender
5137½ g tahini paste 128 7/16 tbsp lemon juice 85⅝ clove garlic, crushed 85⅝ pinch salt 256⅞ tbsp water
85⅝ pickled red onion 85⅝ fresh salad
Name: