Serves: - 807 +
Ingredients
201¾ tsp peppercorns 504⅜ cloves 50 7/16 tsp cardamom 25 2/9 tsp fenugreek 100⅞ tsp fennel 100⅞ tbsp cumin seeds 100⅞ star anise 50 7/16 cinnamon stick 50 7/16 tsp nutmeg 25 2/9 tsp ground ginger 100⅞ tbsp sweet paprika 100⅞ tbsp sumac 75⅔ tbsp sea salt 2521⅞ g ginger, grated 302⅝ cloves garlic, crushed 4035 g chopped coriander, stems and leaves 6052½ ml lemon juice 12105 ml vegetable oil 302⅝ 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:
40350 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 40350 ml chicken stock Cover and roast 4-5 hours until completely tender
6052½ g tahini paste 151 5/16 tbsp lemon juice 100⅞ clove garlic, crushed 100⅞ pinch salt 302⅝ tbsp water
100⅞ pickled red onion 100⅞ fresh salad
Name: