Serves: - 903 +
Ingredients
225¾ tsp peppercorns 564⅜ cloves 56 7/16 tsp cardamom 28 2/9 tsp fenugreek 112⅞ tsp fennel 112⅞ tbsp cumin seeds 112⅞ star anise 56 7/16 cinnamon stick 56 7/16 tsp nutmeg 28 2/9 tsp ground ginger 112⅞ tbsp sweet paprika 112⅞ tbsp sumac 84⅔ tbsp sea salt 2821⅞ g ginger, grated 338⅝ cloves garlic, crushed 4515 g chopped coriander, stems and leaves 6772½ ml lemon juice 13545 ml vegetable oil 338⅝ 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:
45150 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 45150 ml chicken stock Cover and roast 4-5 hours until completely tender
6772½ g tahini paste 169 5/16 tbsp lemon juice 112⅞ clove garlic, crushed 112⅞ pinch salt 338⅝ tbsp water
112⅞ pickled red onion 112⅞ fresh salad
Name: