Serves: - 723 +
Ingredients
180¾ tsp peppercorns 451⅞ cloves 45 3/16 tsp cardamom 22⅗ tsp fenugreek 90⅜ tsp fennel 90⅜ tbsp cumin seeds 90⅜ star anise 45 3/16 cinnamon stick 45 3/16 tsp nutmeg 22⅗ tsp ground ginger 90⅜ tbsp sweet paprika 90⅜ tbsp sumac 67 7/9 tbsp sea salt 2259⅜ g ginger, grated 271⅛ cloves garlic, crushed 3615 g chopped coriander, stems and leaves 5422½ ml lemon juice 10845 ml vegetable oil 271⅛ 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:
36150 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 36150 ml chicken stock Cover and roast 4-5 hours until completely tender
5422½ g tahini paste 135 9/16 tbsp lemon juice 90⅜ clove garlic, crushed 90⅜ pinch salt 271⅛ tbsp water
90⅜ pickled red onion 90⅜ fresh salad
Name: