Serves: - 833 +
Ingredients
208¼ tsp peppercorns 520⅝ cloves 52 1/16 tsp cardamom 26 tsp fenugreek 104⅛ tsp fennel 104⅛ tbsp cumin seeds 104⅛ star anise 52 1/16 cinnamon stick 52 1/16 tsp nutmeg 26 tsp ground ginger 104⅛ tbsp sweet paprika 104⅛ tbsp sumac 78 1/11 tbsp sea salt 2603⅛ g ginger, grated 312⅜ cloves garlic, crushed 4165 g chopped coriander, stems and leaves 6247½ ml lemon juice 12495 ml vegetable oil 312⅜ 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:
41650 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 41650 ml chicken stock Cover and roast 4-5 hours until completely tender
6247½ g tahini paste 156 3/16 tbsp lemon juice 104⅛ clove garlic, crushed 104⅛ pinch salt 312⅜ tbsp water
104⅛ pickled red onion 104⅛ fresh salad
Name: