Serves: - 877 +
Ingredients
219¼ tsp peppercorns 548⅛ cloves 54 13/16 tsp cardamom 27⅖ tsp fenugreek 109⅝ tsp fennel 109⅝ tbsp cumin seeds 109⅝ star anise 54 13/16 cinnamon stick 54 13/16 tsp nutmeg 27⅖ tsp ground ginger 109⅝ tbsp sweet paprika 109⅝ tbsp sumac 82 2/9 tbsp sea salt 2740⅝ g ginger, grated 328⅞ cloves garlic, crushed 4385 g chopped coriander, stems and leaves 6577½ ml lemon juice 13155 ml vegetable oil 328⅞ 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:
43850 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 43850 ml chicken stock Cover and roast 4-5 hours until completely tender
6577½ g tahini paste 164 7/16 tbsp lemon juice 109⅝ clove garlic, crushed 109⅝ pinch salt 328⅞ tbsp water
109⅝ pickled red onion 109⅝ fresh salad
Name: