Serves: - 927 +
Ingredients
231¾ tsp peppercorns 579⅜ cloves 57 15/16 tsp cardamom 29 tsp fenugreek 115⅞ tsp fennel 115⅞ tbsp cumin seeds 115⅞ star anise 57 15/16 cinnamon stick 57 15/16 tsp nutmeg 29 tsp ground ginger 115⅞ tbsp sweet paprika 115⅞ tbsp sumac 86 10/11 tbsp sea salt 2896⅞ g ginger, grated 347⅝ cloves garlic, crushed 4635 g chopped coriander, stems and leaves 6952½ ml lemon juice 13905 ml vegetable oil 347⅝ 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:
46350 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 46350 ml chicken stock Cover and roast 4-5 hours until completely tender
6952½ g tahini paste 173 13/16 tbsp lemon juice 115⅞ clove garlic, crushed 115⅞ pinch salt 347⅝ tbsp water
115⅞ pickled red onion 115⅞ fresh salad
Name: