Serves: - 935 +
Ingredients
233¾ tsp peppercorns 584⅜ cloves 58 7/16 tsp cardamom 29 2/9 tsp fenugreek 116⅞ tsp fennel 116⅞ tbsp cumin seeds 116⅞ star anise 58 7/16 cinnamon stick 58 7/16 tsp nutmeg 29 2/9 tsp ground ginger 116⅞ tbsp sweet paprika 116⅞ tbsp sumac 87⅔ tbsp sea salt 2921⅞ g ginger, grated 350⅝ cloves garlic, crushed 4675 g chopped coriander, stems and leaves 7012½ ml lemon juice 14025 ml vegetable oil 350⅝ 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:
46750 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 46750 ml chicken stock Cover and roast 4-5 hours until completely tender
7012½ g tahini paste 175 5/16 tbsp lemon juice 116⅞ clove garlic, crushed 116⅞ pinch salt 350⅝ tbsp water
116⅞ pickled red onion 116⅞ fresh salad
Name: