Serves: - 821 +
Ingredients
205¼ tsp peppercorns 513⅛ cloves 51 5/16 tsp cardamom 25⅔ tsp fenugreek 102⅝ tsp fennel 102⅝ tbsp cumin seeds 102⅝ star anise 51 5/16 cinnamon stick 51 5/16 tsp nutmeg 25⅔ tsp ground ginger 102⅝ tbsp sweet paprika 102⅝ tbsp sumac 77 tbsp sea salt 2565⅝ g ginger, grated 307⅞ cloves garlic, crushed 4105 g chopped coriander, stems and leaves 6157½ ml lemon juice 12315 ml vegetable oil 307⅞ 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:
41050 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 41050 ml chicken stock Cover and roast 4-5 hours until completely tender
6157½ g tahini paste 153 15/16 tbsp lemon juice 102⅝ clove garlic, crushed 102⅝ pinch salt 307⅞ tbsp water
102⅝ pickled red onion 102⅝ fresh salad
Name: