Serves: - 913 +
Ingredients
228¼ tsp peppercorns 570⅝ cloves 57 1/16 tsp cardamom 28 8/15 tsp fenugreek 114⅛ tsp fennel 114⅛ tbsp cumin seeds 114⅛ star anise 57 1/16 cinnamon stick 57 1/16 tsp nutmeg 28 8/15 tsp ground ginger 114⅛ tbsp sweet paprika 114⅛ tbsp sumac 85⅗ tbsp sea salt 2853⅛ g ginger, grated 342⅜ cloves garlic, crushed 4565 g chopped coriander, stems and leaves 6847½ ml lemon juice 13695 ml vegetable oil 342⅜ 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:
45650 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 45650 ml chicken stock Cover and roast 4-5 hours until completely tender
6847½ g tahini paste 171 3/16 tbsp lemon juice 114⅛ clove garlic, crushed 114⅛ pinch salt 342⅜ tbsp water
114⅛ pickled red onion 114⅛ fresh salad
Name: