Serves: - 897 +
Ingredients
224¼ tsp peppercorns 560⅝ cloves 56 1/16 tsp cardamom 28 tsp fenugreek 112⅛ tsp fennel 112⅛ tbsp cumin seeds 112⅛ star anise 56 1/16 cinnamon stick 56 1/16 tsp nutmeg 28 tsp ground ginger 112⅛ tbsp sweet paprika 112⅛ tbsp sumac 84 1/11 tbsp sea salt 2803⅛ g ginger, grated 336⅜ cloves garlic, crushed 4485 g chopped coriander, stems and leaves 6727½ ml lemon juice 13455 ml vegetable oil 336⅜ 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:
44850 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 44850 ml chicken stock Cover and roast 4-5 hours until completely tender
6727½ g tahini paste 168 3/16 tbsp lemon juice 112⅛ clove garlic, crushed 112⅛ pinch salt 336⅜ tbsp water
112⅛ pickled red onion 112⅛ fresh salad
Name: