Serves: - 707 +
Ingredients
176¾ tsp peppercorns 441⅞ cloves 44 3/16 tsp cardamom 22 1/11 tsp fenugreek 88⅜ tsp fennel 88⅜ tbsp cumin seeds 88⅜ star anise 44 3/16 cinnamon stick 44 3/16 tsp nutmeg 22 1/11 tsp ground ginger 88⅜ tbsp sweet paprika 88⅜ tbsp sumac 66 2/7 tbsp sea salt 2209⅜ g ginger, grated 265⅛ cloves garlic, crushed 3535 g chopped coriander, stems and leaves 5302½ ml lemon juice 10605 ml vegetable oil 265⅛ 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:
35350 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 35350 ml chicken stock Cover and roast 4-5 hours until completely tender
5302½ g tahini paste 132 9/16 tbsp lemon juice 88⅜ clove garlic, crushed 88⅜ pinch salt 265⅛ tbsp water
88⅜ pickled red onion 88⅜ fresh salad
Name: