Serves: - 841 +
Ingredients
210¼ tsp peppercorns 525⅝ cloves 52 9/16 tsp cardamom 26 2/7 tsp fenugreek 105⅛ tsp fennel 105⅛ tbsp cumin seeds 105⅛ star anise 52 9/16 cinnamon stick 52 9/16 tsp nutmeg 26 2/7 tsp ground ginger 105⅛ tbsp sweet paprika 105⅛ tbsp sumac 78 11/13 tbsp sea salt 2628⅛ g ginger, grated 315⅜ cloves garlic, crushed 4205 g chopped coriander, stems and leaves 6307½ ml lemon juice 12615 ml vegetable oil 315⅜ 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:
42050 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 42050 ml chicken stock Cover and roast 4-5 hours until completely tender
6307½ g tahini paste 157 11/16 tbsp lemon juice 105⅛ clove garlic, crushed 105⅛ pinch salt 315⅜ tbsp water
105⅛ pickled red onion 105⅛ fresh salad
Name: