Serves: - 701 +
Ingredients
175¼ tsp peppercorns 438⅛ cloves 43 13/16 tsp cardamom 21 10/11 tsp fenugreek 87⅝ tsp fennel 87⅝ tbsp cumin seeds 87⅝ star anise 43 13/16 cinnamon stick 43 13/16 tsp nutmeg 21 10/11 tsp ground ginger 87⅝ tbsp sweet paprika 87⅝ tbsp sumac 65 5/7 tbsp sea salt 2190⅝ g ginger, grated 262⅞ cloves garlic, crushed 3505 g chopped coriander, stems and leaves 5257½ ml lemon juice 10515 ml vegetable oil 262⅞ 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:
35050 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 35050 ml chicken stock Cover and roast 4-5 hours until completely tender
5257½ g tahini paste 131 7/16 tbsp lemon juice 87⅝ clove garlic, crushed 87⅝ pinch salt 262⅞ tbsp water
87⅝ pickled red onion 87⅝ fresh salad
Name: