Serves: - 849 +
Ingredients
212¼ tsp peppercorns 530⅝ cloves 53 1/16 tsp cardamom 26 8/15 tsp fenugreek 106⅛ tsp fennel 106⅛ tbsp cumin seeds 106⅛ star anise 53 1/16 cinnamon stick 53 1/16 tsp nutmeg 26 8/15 tsp ground ginger 106⅛ tbsp sweet paprika 106⅛ tbsp sumac 79⅗ tbsp sea salt 2653⅛ g ginger, grated 318⅜ cloves garlic, crushed 4245 g chopped coriander, stems and leaves 6367½ ml lemon juice 12735 ml vegetable oil 318⅜ 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:
42450 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 42450 ml chicken stock Cover and roast 4-5 hours until completely tender
6367½ g tahini paste 159 3/16 tbsp lemon juice 106⅛ clove garlic, crushed 106⅛ pinch salt 318⅜ tbsp water
106⅛ pickled red onion 106⅛ fresh salad
Name: