Serves: - 697 +
Ingredients
174¼ tsp peppercorns 435⅝ cloves 43 9/16 tsp cardamom 21 7/9 tsp fenugreek 87⅛ tsp fennel 87⅛ tbsp cumin seeds 87⅛ star anise 43 9/16 cinnamon stick 43 9/16 tsp nutmeg 21 7/9 tsp ground ginger 87⅛ tbsp sweet paprika 87⅛ tbsp sumac 65⅓ tbsp sea salt 2178⅛ g ginger, grated 261⅜ cloves garlic, crushed 3485 g chopped coriander, stems and leaves 5227½ ml lemon juice 10455 ml vegetable oil 261⅜ 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:
34850 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 34850 ml chicken stock Cover and roast 4-5 hours until completely tender
5227½ g tahini paste 130 11/16 tbsp lemon juice 87⅛ clove garlic, crushed 87⅛ pinch salt 261⅜ tbsp water
87⅛ pickled red onion 87⅛ fresh salad
Name: