Serves: - 831 +
Ingredients
207¾ tsp peppercorns 519⅜ cloves 51 15/16 tsp cardamom 26 tsp fenugreek 103⅞ tsp fennel 103⅞ tbsp cumin seeds 103⅞ star anise 51 15/16 cinnamon stick 51 15/16 tsp nutmeg 26 tsp ground ginger 103⅞ tbsp sweet paprika 103⅞ tbsp sumac 77 10/11 tbsp sea salt 2596⅞ g ginger, grated 311⅝ cloves garlic, crushed 4155 g chopped coriander, stems and leaves 6232½ ml lemon juice 12465 ml vegetable oil 311⅝ 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:
41550 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 41550 ml chicken stock Cover and roast 4-5 hours until completely tender
6232½ g tahini paste 155 13/16 tbsp lemon juice 103⅞ clove garlic, crushed 103⅞ pinch salt 311⅝ tbsp water
103⅞ pickled red onion 103⅞ fresh salad
Name: