Serves: - 921 +
Ingredients
230¼ tsp peppercorns 575⅝ cloves 57 9/16 tsp cardamom 28 7/9 tsp fenugreek 115⅛ tsp fennel 115⅛ tbsp cumin seeds 115⅛ star anise 57 9/16 cinnamon stick 57 9/16 tsp nutmeg 28 7/9 tsp ground ginger 115⅛ tbsp sweet paprika 115⅛ tbsp sumac 86⅓ tbsp sea salt 2878⅛ g ginger, grated 345⅜ cloves garlic, crushed 4605 g chopped coriander, stems and leaves 6907½ ml lemon juice 13815 ml vegetable oil 345⅜ 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:
46050 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 46050 ml chicken stock Cover and roast 4-5 hours until completely tender
6907½ g tahini paste 172 11/16 tbsp lemon juice 115⅛ clove garlic, crushed 115⅛ pinch salt 345⅜ tbsp water
115⅛ pickled red onion 115⅛ fresh salad
Name: