Serves: - 859 +
Ingredients
214¾ tsp peppercorns 536⅞ cloves 53 11/16 tsp cardamom 26 11/13 tsp fenugreek 107⅜ tsp fennel 107⅜ tbsp cumin seeds 107⅜ star anise 53 11/16 cinnamon stick 53 11/16 tsp nutmeg 26 11/13 tsp ground ginger 107⅜ tbsp sweet paprika 107⅜ tbsp sumac 80 8/15 tbsp sea salt 2684⅜ g ginger, grated 322⅛ cloves garlic, crushed 4295 g chopped coriander, stems and leaves 6442½ ml lemon juice 12885 ml vegetable oil 322⅛ 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:
42950 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 42950 ml chicken stock Cover and roast 4-5 hours until completely tender
6442½ g tahini paste 161 1/16 tbsp lemon juice 107⅜ clove garlic, crushed 107⅜ pinch salt 322⅛ tbsp water
107⅜ pickled red onion 107⅜ fresh salad
Name: