Serves: - 857 +
Ingredients
214¼ tsp peppercorns 535⅝ cloves 53 9/16 tsp cardamom 26 7/9 tsp fenugreek 107⅛ tsp fennel 107⅛ tbsp cumin seeds 107⅛ star anise 53 9/16 cinnamon stick 53 9/16 tsp nutmeg 26 7/9 tsp ground ginger 107⅛ tbsp sweet paprika 107⅛ tbsp sumac 80⅓ tbsp sea salt 2678⅛ g ginger, grated 321⅜ cloves garlic, crushed 4285 g chopped coriander, stems and leaves 6427½ ml lemon juice 12855 ml vegetable oil 321⅜ 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:
42850 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 42850 ml chicken stock Cover and roast 4-5 hours until completely tender
6427½ g tahini paste 160 11/16 tbsp lemon juice 107⅛ clove garlic, crushed 107⅛ pinch salt 321⅜ tbsp water
107⅛ pickled red onion 107⅛ fresh salad
Name: