Serves: - 763 +
Ingredients
190¾ tsp peppercorns 476⅞ cloves 47 11/16 tsp cardamom 23 11/13 tsp fenugreek 95⅜ tsp fennel 95⅜ tbsp cumin seeds 95⅜ star anise 47 11/16 cinnamon stick 47 11/16 tsp nutmeg 23 11/13 tsp ground ginger 95⅜ tbsp sweet paprika 95⅜ tbsp sumac 71 8/15 tbsp sea salt 2384⅜ g ginger, grated 286⅛ cloves garlic, crushed 3815 g chopped coriander, stems and leaves 5722½ ml lemon juice 11445 ml vegetable oil 286⅛ 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:
38150 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 38150 ml chicken stock Cover and roast 4-5 hours until completely tender
5722½ g tahini paste 143 1/16 tbsp lemon juice 95⅜ clove garlic, crushed 95⅜ pinch salt 286⅛ tbsp water
95⅜ pickled red onion 95⅜ fresh salad
Name: