Serves: - 919 +
Ingredients
229¾ tsp peppercorns 574⅜ cloves 57 7/16 tsp cardamom 28 5/7 tsp fenugreek 114⅞ tsp fennel 114⅞ tbsp cumin seeds 114⅞ star anise 57 7/16 cinnamon stick 57 7/16 tsp nutmeg 28 5/7 tsp ground ginger 114⅞ tbsp sweet paprika 114⅞ tbsp sumac 86 2/13 tbsp sea salt 2871⅞ g ginger, grated 344⅝ cloves garlic, crushed 4595 g chopped coriander, stems and leaves 6892½ ml lemon juice 13785 ml vegetable oil 344⅝ 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:
45950 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 45950 ml chicken stock Cover and roast 4-5 hours until completely tender
6892½ g tahini paste 172 5/16 tbsp lemon juice 114⅞ clove garlic, crushed 114⅞ pinch salt 344⅝ tbsp water
114⅞ pickled red onion 114⅞ fresh salad
Name: