Serves: - 939 +
Ingredients
234¾ tsp peppercorns 586⅞ cloves 58 11/16 tsp cardamom 29⅓ tsp fenugreek 117⅜ tsp fennel 117⅜ tbsp cumin seeds 117⅜ star anise 58 11/16 cinnamon stick 58 11/16 tsp nutmeg 29⅓ tsp ground ginger 117⅜ tbsp sweet paprika 117⅜ tbsp sumac 88 tbsp sea salt 2934⅜ g ginger, grated 352⅛ cloves garlic, crushed 4695 g chopped coriander, stems and leaves 7042½ ml lemon juice 14085 ml vegetable oil 352⅛ 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:
46950 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 46950 ml chicken stock Cover and roast 4-5 hours until completely tender
7042½ g tahini paste 176 1/16 tbsp lemon juice 117⅜ clove garlic, crushed 117⅜ pinch salt 352⅛ tbsp water
117⅜ pickled red onion 117⅜ fresh salad
Name: