Serves: - 741 +
Ingredients
185¼ tsp peppercorns 463⅛ cloves 46 5/16 tsp cardamom 23 2/13 tsp fenugreek 92⅝ tsp fennel 92⅝ tbsp cumin seeds 92⅝ star anise 46 5/16 cinnamon stick 46 5/16 tsp nutmeg 23 2/13 tsp ground ginger 92⅝ tbsp sweet paprika 92⅝ tbsp sumac 69 7/15 tbsp sea salt 2315⅝ g ginger, grated 277⅞ cloves garlic, crushed 3705 g chopped coriander, stems and leaves 5557½ ml lemon juice 11115 ml vegetable oil 277⅞ 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:
37050 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 37050 ml chicken stock Cover and roast 4-5 hours until completely tender
5557½ g tahini paste 138 15/16 tbsp lemon juice 92⅝ clove garlic, crushed 92⅝ pinch salt 277⅞ tbsp water
92⅝ pickled red onion 92⅝ fresh salad
Name: