Serves: - 861 +
Ingredients
215¼ tsp peppercorns 538⅛ cloves 53 13/16 tsp cardamom 26 10/11 tsp fenugreek 107⅝ tsp fennel 107⅝ tbsp cumin seeds 107⅝ star anise 53 13/16 cinnamon stick 53 13/16 tsp nutmeg 26 10/11 tsp ground ginger 107⅝ tbsp sweet paprika 107⅝ tbsp sumac 80 5/7 tbsp sea salt 2690⅝ g ginger, grated 322⅞ cloves garlic, crushed 4305 g chopped coriander, stems and leaves 6457½ ml lemon juice 12915 ml vegetable oil 322⅞ 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:
43050 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 43050 ml chicken stock Cover and roast 4-5 hours until completely tender
6457½ g tahini paste 161 7/16 tbsp lemon juice 107⅝ clove garlic, crushed 107⅝ pinch salt 322⅞ tbsp water
107⅝ pickled red onion 107⅝ fresh salad
Name: