Serves: - 879 +
Ingredients
219¾ tsp peppercorns 549⅜ cloves 54 15/16 tsp cardamom 27 7/15 tsp fenugreek 109⅞ tsp fennel 109⅞ tbsp cumin seeds 109⅞ star anise 54 15/16 cinnamon stick 54 15/16 tsp nutmeg 27 7/15 tsp ground ginger 109⅞ tbsp sweet paprika 109⅞ tbsp sumac 82⅖ tbsp sea salt 2746⅞ g ginger, grated 329⅝ cloves garlic, crushed 4395 g chopped coriander, stems and leaves 6592½ ml lemon juice 13185 ml vegetable oil 329⅝ 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:
43950 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 43950 ml chicken stock Cover and roast 4-5 hours until completely tender
6592½ g tahini paste 164 13/16 tbsp lemon juice 109⅞ clove garlic, crushed 109⅞ pinch salt 329⅝ tbsp water
109⅞ pickled red onion 109⅞ fresh salad
Name: