Serves: - 843 +
Ingredients
210¾ tsp peppercorns 526⅞ cloves 52 11/16 tsp cardamom 26⅓ tsp fenugreek 105⅜ tsp fennel 105⅜ tbsp cumin seeds 105⅜ star anise 52 11/16 cinnamon stick 52 11/16 tsp nutmeg 26⅓ tsp ground ginger 105⅜ tbsp sweet paprika 105⅜ tbsp sumac 79 tbsp sea salt 2634⅜ g ginger, grated 316⅛ cloves garlic, crushed 4215 g chopped coriander, stems and leaves 6322½ ml lemon juice 12645 ml vegetable oil 316⅛ 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:
42150 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 42150 ml chicken stock Cover and roast 4-5 hours until completely tender
6322½ g tahini paste 158 1/16 tbsp lemon juice 105⅜ clove garlic, crushed 105⅜ pinch salt 316⅛ tbsp water
105⅜ pickled red onion 105⅜ fresh salad
Name: