Serves: - 865 +
Ingredients
216¼ tsp peppercorns 540⅝ cloves 54 1/16 tsp cardamom 27 tsp fenugreek 108⅛ tsp fennel 108⅛ tbsp cumin seeds 108⅛ star anise 54 1/16 cinnamon stick 54 1/16 tsp nutmeg 27 tsp ground ginger 108⅛ tbsp sweet paprika 108⅛ tbsp sumac 81 1/11 tbsp sea salt 2703⅛ g ginger, grated 324⅜ cloves garlic, crushed 4325 g chopped coriander, stems and leaves 6487½ ml lemon juice 12975 ml vegetable oil 324⅜ 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:
43250 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 43250 ml chicken stock Cover and roast 4-5 hours until completely tender
6487½ g tahini paste 162 3/16 tbsp lemon juice 108⅛ clove garlic, crushed 108⅛ pinch salt 324⅜ tbsp water
108⅛ pickled red onion 108⅛ fresh salad
Name: