Serves: - 839 +
Ingredients
209¾ tsp peppercorns 524⅜ cloves 52 7/16 tsp cardamom 26 2/9 tsp fenugreek 104⅞ tsp fennel 104⅞ tbsp cumin seeds 104⅞ star anise 52 7/16 cinnamon stick 52 7/16 tsp nutmeg 26 2/9 tsp ground ginger 104⅞ tbsp sweet paprika 104⅞ tbsp sumac 78⅔ tbsp sea salt 2621⅞ g ginger, grated 314⅝ cloves garlic, crushed 4195 g chopped coriander, stems and leaves 6292½ ml lemon juice 12585 ml vegetable oil 314⅝ 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:
41950 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 41950 ml chicken stock Cover and roast 4-5 hours until completely tender
6292½ g tahini paste 157 5/16 tbsp lemon juice 104⅞ clove garlic, crushed 104⅞ pinch salt 314⅝ tbsp water
104⅞ pickled red onion 104⅞ fresh salad
Name: