Serves: - 817 +
Ingredients
204¼ tsp peppercorns 510⅝ cloves 51 1/16 tsp cardamom 25 8/15 tsp fenugreek 102⅛ tsp fennel 102⅛ tbsp cumin seeds 102⅛ star anise 51 1/16 cinnamon stick 51 1/16 tsp nutmeg 25 8/15 tsp ground ginger 102⅛ tbsp sweet paprika 102⅛ tbsp sumac 76⅗ tbsp sea salt 2553⅛ g ginger, grated 306⅜ cloves garlic, crushed 4085 g chopped coriander, stems and leaves 6127½ ml lemon juice 12255 ml vegetable oil 306⅜ 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:
40850 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 40850 ml chicken stock Cover and roast 4-5 hours until completely tender
6127½ g tahini paste 153 3/16 tbsp lemon juice 102⅛ clove garlic, crushed 102⅛ pinch salt 306⅜ tbsp water
102⅛ pickled red onion 102⅛ fresh salad
Name: