Serves: - 915 +
Ingredients
228¾ tsp peppercorns 571⅞ cloves 57 3/16 tsp cardamom 28⅗ tsp fenugreek 114⅜ tsp fennel 114⅜ tbsp cumin seeds 114⅜ star anise 57 3/16 cinnamon stick 57 3/16 tsp nutmeg 28⅗ tsp ground ginger 114⅜ tbsp sweet paprika 114⅜ tbsp sumac 85 7/9 tbsp sea salt 2859⅜ g ginger, grated 343⅛ cloves garlic, crushed 4575 g chopped coriander, stems and leaves 6862½ ml lemon juice 13725 ml vegetable oil 343⅛ 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:
45750 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 45750 ml chicken stock Cover and roast 4-5 hours until completely tender
6862½ g tahini paste 171 9/16 tbsp lemon juice 114⅜ clove garlic, crushed 114⅜ pinch salt 343⅛ tbsp water
114⅜ pickled red onion 114⅜ fresh salad
Name: