Serves: - 749 +
Ingredients
187¼ tsp peppercorns 468⅛ cloves 46 13/16 tsp cardamom 23⅖ tsp fenugreek 93⅝ tsp fennel 93⅝ tbsp cumin seeds 93⅝ star anise 46 13/16 cinnamon stick 46 13/16 tsp nutmeg 23⅖ tsp ground ginger 93⅝ tbsp sweet paprika 93⅝ tbsp sumac 70 2/9 tbsp sea salt 2340⅝ g ginger, grated 280⅞ cloves garlic, crushed 3745 g chopped coriander, stems and leaves 5617½ ml lemon juice 11235 ml vegetable oil 280⅞ 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:
37450 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 37450 ml chicken stock Cover and roast 4-5 hours until completely tender
5617½ g tahini paste 140 7/16 tbsp lemon juice 93⅝ clove garlic, crushed 93⅝ pinch salt 280⅞ tbsp water
93⅝ pickled red onion 93⅝ fresh salad
Name: