Serves: - 699 +
Ingredients
174¾ tsp peppercorns 436⅞ cloves 43 11/16 tsp cardamom 21 11/13 tsp fenugreek 87⅜ tsp fennel 87⅜ tbsp cumin seeds 87⅜ star anise 43 11/16 cinnamon stick 43 11/16 tsp nutmeg 21 11/13 tsp ground ginger 87⅜ tbsp sweet paprika 87⅜ tbsp sumac 65 8/15 tbsp sea salt 2184⅜ g ginger, grated 262⅛ cloves garlic, crushed 3495 g chopped coriander, stems and leaves 5242½ ml lemon juice 10485 ml vegetable oil 262⅛ 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:
34950 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 34950 ml chicken stock Cover and roast 4-5 hours until completely tender
5242½ g tahini paste 131 1/16 tbsp lemon juice 87⅜ clove garlic, crushed 87⅜ pinch salt 262⅛ tbsp water
87⅜ pickled red onion 87⅜ fresh salad
Name: