Serves: - 687 +
Ingredients
171¾ tsp peppercorns 429⅜ cloves 42 15/16 tsp cardamom 21 7/15 tsp fenugreek 85⅞ tsp fennel 85⅞ tbsp cumin seeds 85⅞ star anise 42 15/16 cinnamon stick 42 15/16 tsp nutmeg 21 7/15 tsp ground ginger 85⅞ tbsp sweet paprika 85⅞ tbsp sumac 64⅖ tbsp sea salt 2146⅞ g ginger, grated 257⅝ cloves garlic, crushed 3435 g chopped coriander, stems and leaves 5152½ ml lemon juice 10305 ml vegetable oil 257⅝ 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:
34350 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 34350 ml chicken stock Cover and roast 4-5 hours until completely tender
5152½ g tahini paste 128 13/16 tbsp lemon juice 85⅞ clove garlic, crushed 85⅞ pinch salt 257⅝ tbsp water
85⅞ pickled red onion 85⅞ fresh salad
Name: