Serves: - 907 +
Ingredients
226¾ tsp peppercorns 566⅞ cloves 56 11/16 tsp cardamom 28⅓ tsp fenugreek 113⅜ tsp fennel 113⅜ tbsp cumin seeds 113⅜ star anise 56 11/16 cinnamon stick 56 11/16 tsp nutmeg 28⅓ tsp ground ginger 113⅜ tbsp sweet paprika 113⅜ tbsp sumac 85 tbsp sea salt 2834⅜ g ginger, grated 340⅛ cloves garlic, crushed 4535 g chopped coriander, stems and leaves 6802½ ml lemon juice 13605 ml vegetable oil 340⅛ 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:
45350 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 45350 ml chicken stock Cover and roast 4-5 hours until completely tender
6802½ g tahini paste 170 1/16 tbsp lemon juice 113⅜ clove garlic, crushed 113⅜ pinch salt 340⅛ tbsp water
113⅜ pickled red onion 113⅜ fresh salad
Name: