Serves: - 853 +
Ingredients
213¼ tsp peppercorns 533⅛ cloves 53 5/16 tsp cardamom 26⅔ tsp fenugreek 106⅝ tsp fennel 106⅝ tbsp cumin seeds 106⅝ star anise 53 5/16 cinnamon stick 53 5/16 tsp nutmeg 26⅔ tsp ground ginger 106⅝ tbsp sweet paprika 106⅝ tbsp sumac 80 tbsp sea salt 2665⅝ g ginger, grated 319⅞ cloves garlic, crushed 4265 g chopped coriander, stems and leaves 6397½ ml lemon juice 12795 ml vegetable oil 319⅞ 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:
42650 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 42650 ml chicken stock Cover and roast 4-5 hours until completely tender
6397½ g tahini paste 159 15/16 tbsp lemon juice 106⅝ clove garlic, crushed 106⅝ pinch salt 319⅞ tbsp water
106⅝ pickled red onion 106⅝ fresh salad
Name: