Serves: - 819 +
Ingredients
204¾ tsp peppercorns 511⅞ cloves 51 3/16 tsp cardamom 25⅗ tsp fenugreek 102⅜ tsp fennel 102⅜ tbsp cumin seeds 102⅜ star anise 51 3/16 cinnamon stick 51 3/16 tsp nutmeg 25⅗ tsp ground ginger 102⅜ tbsp sweet paprika 102⅜ tbsp sumac 76 7/9 tbsp sea salt 2559⅜ g ginger, grated 307⅛ cloves garlic, crushed 4095 g chopped coriander, stems and leaves 6142½ ml lemon juice 12285 ml vegetable oil 307⅛ 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:
40950 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 40950 ml chicken stock Cover and roast 4-5 hours until completely tender
6142½ g tahini paste 153 9/16 tbsp lemon juice 102⅜ clove garlic, crushed 102⅜ pinch salt 307⅛ tbsp water
102⅜ pickled red onion 102⅜ fresh salad
Name: