Serves: - 873 +
Ingredients
218¼ tsp peppercorns 545⅝ cloves 54 9/16 tsp cardamom 27 2/7 tsp fenugreek 109⅛ tsp fennel 109⅛ tbsp cumin seeds 109⅛ star anise 54 9/16 cinnamon stick 54 9/16 tsp nutmeg 27 2/7 tsp ground ginger 109⅛ tbsp sweet paprika 109⅛ tbsp sumac 81 11/13 tbsp sea salt 2728⅛ g ginger, grated 327⅜ cloves garlic, crushed 4365 g chopped coriander, stems and leaves 6547½ ml lemon juice 13095 ml vegetable oil 327⅜ 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:
43650 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 43650 ml chicken stock Cover and roast 4-5 hours until completely tender
6547½ g tahini paste 163 11/16 tbsp lemon juice 109⅛ clove garlic, crushed 109⅛ pinch salt 327⅜ tbsp water
109⅛ pickled red onion 109⅛ fresh salad
Name: