Serves: - 823 +
Ingredients
205¾ tsp peppercorns 514⅜ cloves 51 7/16 tsp cardamom 25 5/7 tsp fenugreek 102⅞ tsp fennel 102⅞ tbsp cumin seeds 102⅞ star anise 51 7/16 cinnamon stick 51 7/16 tsp nutmeg 25 5/7 tsp ground ginger 102⅞ tbsp sweet paprika 102⅞ tbsp sumac 77 2/13 tbsp sea salt 2571⅞ g ginger, grated 308⅝ cloves garlic, crushed 4115 g chopped coriander, stems and leaves 6172½ ml lemon juice 12345 ml vegetable oil 308⅝ 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:
41150 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 41150 ml chicken stock Cover and roast 4-5 hours until completely tender
6172½ g tahini paste 154 5/16 tbsp lemon juice 102⅞ clove garlic, crushed 102⅞ pinch salt 308⅝ tbsp water
102⅞ pickled red onion 102⅞ fresh salad
Name: