Serves: - 911 +
Ingredients
227¾ tsp peppercorns 569⅜ cloves 56 15/16 tsp cardamom 28 7/15 tsp fenugreek 113⅞ tsp fennel 113⅞ tbsp cumin seeds 113⅞ star anise 56 15/16 cinnamon stick 56 15/16 tsp nutmeg 28 7/15 tsp ground ginger 113⅞ tbsp sweet paprika 113⅞ tbsp sumac 85⅖ tbsp sea salt 2846⅞ g ginger, grated 341⅝ cloves garlic, crushed 4555 g chopped coriander, stems and leaves 6832½ ml lemon juice 13665 ml vegetable oil 341⅝ 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:
45550 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 45550 ml chicken stock Cover and roast 4-5 hours until completely tender
6832½ g tahini paste 170 13/16 tbsp lemon juice 113⅞ clove garlic, crushed 113⅞ pinch salt 341⅝ tbsp water
113⅞ pickled red onion 113⅞ fresh salad
Name: