Serves: - 871 +
Ingredients
217¾ tsp peppercorns 544⅜ cloves 54 7/16 tsp cardamom 27 2/9 tsp fenugreek 108⅞ tsp fennel 108⅞ tbsp cumin seeds 108⅞ star anise 54 7/16 cinnamon stick 54 7/16 tsp nutmeg 27 2/9 tsp ground ginger 108⅞ tbsp sweet paprika 108⅞ tbsp sumac 81⅔ tbsp sea salt 2721⅞ g ginger, grated 326⅝ cloves garlic, crushed 4355 g chopped coriander, stems and leaves 6532½ ml lemon juice 13065 ml vegetable oil 326⅝ 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:
43550 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 43550 ml chicken stock Cover and roast 4-5 hours until completely tender
6532½ g tahini paste 163 5/16 tbsp lemon juice 108⅞ clove garlic, crushed 108⅞ pinch salt 326⅝ tbsp water
108⅞ pickled red onion 108⅞ fresh salad
Name: