Serves: - 753 +
Ingredients
188¼ tsp peppercorns 470⅝ cloves 47 1/16 tsp cardamom 23 8/15 tsp fenugreek 94⅛ tsp fennel 94⅛ tbsp cumin seeds 94⅛ star anise 47 1/16 cinnamon stick 47 1/16 tsp nutmeg 23 8/15 tsp ground ginger 94⅛ tbsp sweet paprika 94⅛ tbsp sumac 70⅗ tbsp sea salt 2353⅛ g ginger, grated 282⅜ cloves garlic, crushed 3765 g chopped coriander, stems and leaves 5647½ ml lemon juice 11295 ml vegetable oil 282⅜ 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:
37650 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 37650 ml chicken stock Cover and roast 4-5 hours until completely tender
5647½ g tahini paste 141 3/16 tbsp lemon juice 94⅛ clove garlic, crushed 94⅛ pinch salt 282⅜ tbsp water
94⅛ pickled red onion 94⅛ fresh salad
Name: