Serves: - 743 +
Ingredients
185¾ tsp peppercorns 464⅜ cloves 46 7/16 tsp cardamom 23 2/9 tsp fenugreek 92⅞ tsp fennel 92⅞ tbsp cumin seeds 92⅞ star anise 46 7/16 cinnamon stick 46 7/16 tsp nutmeg 23 2/9 tsp ground ginger 92⅞ tbsp sweet paprika 92⅞ tbsp sumac 69⅔ tbsp sea salt 2321⅞ g ginger, grated 278⅝ cloves garlic, crushed 3715 g chopped coriander, stems and leaves 5572½ ml lemon juice 11145 ml vegetable oil 278⅝ 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:
37150 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 37150 ml chicken stock Cover and roast 4-5 hours until completely tender
5572½ g tahini paste 139 5/16 tbsp lemon juice 92⅞ clove garlic, crushed 92⅞ pinch salt 278⅝ tbsp water
92⅞ pickled red onion 92⅞ fresh salad
Name: