Serves: - 689 +
Ingredients
172¼ tsp peppercorns 430⅝ cloves 43 1/16 tsp cardamom 21 8/15 tsp fenugreek 86⅛ tsp fennel 86⅛ tbsp cumin seeds 86⅛ star anise 43 1/16 cinnamon stick 43 1/16 tsp nutmeg 21 8/15 tsp ground ginger 86⅛ tbsp sweet paprika 86⅛ tbsp sumac 64⅗ tbsp sea salt 2153⅛ g ginger, grated 258⅜ cloves garlic, crushed 3445 g chopped coriander, stems and leaves 5167½ ml lemon juice 10335 ml vegetable oil 258⅜ 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:
34450 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 34450 ml chicken stock Cover and roast 4-5 hours until completely tender
5167½ g tahini paste 129 3/16 tbsp lemon juice 86⅛ clove garlic, crushed 86⅛ pinch salt 258⅜ tbsp water
86⅛ pickled red onion 86⅛ fresh salad
Name: