Serves: - 805 +
Ingredients
201¼ tsp peppercorns 503⅛ cloves 50 5/16 tsp cardamom 25 2/13 tsp fenugreek 100⅝ tsp fennel 100⅝ tbsp cumin seeds 100⅝ star anise 50 5/16 cinnamon stick 50 5/16 tsp nutmeg 25 2/13 tsp ground ginger 100⅝ tbsp sweet paprika 100⅝ tbsp sumac 75 7/15 tbsp sea salt 2515⅝ g ginger, grated 301⅞ cloves garlic, crushed 4025 g chopped coriander, stems and leaves 6037½ ml lemon juice 12075 ml vegetable oil 301⅞ 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:
40250 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 40250 ml chicken stock Cover and roast 4-5 hours until completely tender
6037½ g tahini paste 150 15/16 tbsp lemon juice 100⅝ clove garlic, crushed 100⅝ pinch salt 301⅞ tbsp water
100⅝ pickled red onion 100⅝ fresh salad
Name: