Serves: - 713 +
Ingredients
178¼ tsp peppercorns 445⅝ cloves 44 9/16 tsp cardamom 22 2/7 tsp fenugreek 89⅛ tsp fennel 89⅛ tbsp cumin seeds 89⅛ star anise 44 9/16 cinnamon stick 44 9/16 tsp nutmeg 22 2/7 tsp ground ginger 89⅛ tbsp sweet paprika 89⅛ tbsp sumac 66 11/13 tbsp sea salt 2228⅛ g ginger, grated 267⅜ cloves garlic, crushed 3565 g chopped coriander, stems and leaves 5347½ ml lemon juice 10695 ml vegetable oil 267⅜ 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:
35650 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 35650 ml chicken stock Cover and roast 4-5 hours until completely tender
5347½ g tahini paste 133 11/16 tbsp lemon juice 89⅛ clove garlic, crushed 89⅛ pinch salt 267⅜ tbsp water
89⅛ pickled red onion 89⅛ fresh salad
Name: