Serves: - 933 +
Ingredients
233¼ tsp peppercorns 583⅛ cloves 58 5/16 tsp cardamom 29 2/13 tsp fenugreek 116⅝ tsp fennel 116⅝ tbsp cumin seeds 116⅝ star anise 58 5/16 cinnamon stick 58 5/16 tsp nutmeg 29 2/13 tsp ground ginger 116⅝ tbsp sweet paprika 116⅝ tbsp sumac 87 7/15 tbsp sea salt 2915⅝ g ginger, grated 349⅞ cloves garlic, crushed 4665 g chopped coriander, stems and leaves 6997½ ml lemon juice 13995 ml vegetable oil 349⅞ 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:
46650 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 46650 ml chicken stock Cover and roast 4-5 hours until completely tender
6997½ g tahini paste 174 15/16 tbsp lemon juice 116⅝ clove garlic, crushed 116⅝ pinch salt 349⅞ tbsp water
116⅝ pickled red onion 116⅝ fresh salad
Name: