Serves: - 761 +
Ingredients
190¼ tsp peppercorns 475⅝ cloves 47 9/16 tsp cardamom 23 7/9 tsp fenugreek 95⅛ tsp fennel 95⅛ tbsp cumin seeds 95⅛ star anise 47 9/16 cinnamon stick 47 9/16 tsp nutmeg 23 7/9 tsp ground ginger 95⅛ tbsp sweet paprika 95⅛ tbsp sumac 71⅓ tbsp sea salt 2378⅛ g ginger, grated 285⅜ cloves garlic, crushed 3805 g chopped coriander, stems and leaves 5707½ ml lemon juice 11415 ml vegetable oil 285⅜ 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:
38050 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 38050 ml chicken stock Cover and roast 4-5 hours until completely tender
5707½ g tahini paste 142 11/16 tbsp lemon juice 95⅛ clove garlic, crushed 95⅛ pinch salt 285⅜ tbsp water
95⅛ pickled red onion 95⅛ fresh salad
Name: