Serves: - 885 +
Ingredients
221¼ tsp peppercorns 553⅛ cloves 55 5/16 tsp cardamom 27⅔ tsp fenugreek 110⅝ tsp fennel 110⅝ tbsp cumin seeds 110⅝ star anise 55 5/16 cinnamon stick 55 5/16 tsp nutmeg 27⅔ tsp ground ginger 110⅝ tbsp sweet paprika 110⅝ tbsp sumac 83 tbsp sea salt 2765⅝ g ginger, grated 331⅞ cloves garlic, crushed 4425 g chopped coriander, stems and leaves 6637½ ml lemon juice 13275 ml vegetable oil 331⅞ 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:
44250 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 44250 ml chicken stock Cover and roast 4-5 hours until completely tender
6637½ g tahini paste 165 15/16 tbsp lemon juice 110⅝ clove garlic, crushed 110⅝ pinch salt 331⅞ tbsp water
110⅝ pickled red onion 110⅝ fresh salad
Name: