Serves: - 711 +
Ingredients
177¾ tsp peppercorns 444⅜ cloves 44 7/16 tsp cardamom 22 2/9 tsp fenugreek 88⅞ tsp fennel 88⅞ tbsp cumin seeds 88⅞ star anise 44 7/16 cinnamon stick 44 7/16 tsp nutmeg 22 2/9 tsp ground ginger 88⅞ tbsp sweet paprika 88⅞ tbsp sumac 66⅔ tbsp sea salt 2221⅞ g ginger, grated 266⅝ cloves garlic, crushed 3555 g chopped coriander, stems and leaves 5332½ ml lemon juice 10665 ml vegetable oil 266⅝ 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:
35550 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 35550 ml chicken stock Cover and roast 4-5 hours until completely tender
5332½ g tahini paste 133 5/16 tbsp lemon juice 88⅞ clove garlic, crushed 88⅞ pinch salt 266⅝ tbsp water
88⅞ pickled red onion 88⅞ fresh salad
Name: