Serves: - 941 +
Ingredients
235¼ tsp peppercorns 588⅛ cloves 58 13/16 tsp cardamom 29⅖ tsp fenugreek 117⅝ tsp fennel 117⅝ tbsp cumin seeds 117⅝ star anise 58 13/16 cinnamon stick 58 13/16 tsp nutmeg 29⅖ tsp ground ginger 117⅝ tbsp sweet paprika 117⅝ tbsp sumac 88 2/9 tbsp sea salt 2940⅝ g ginger, grated 352⅞ cloves garlic, crushed 4705 g chopped coriander, stems and leaves 7057½ ml lemon juice 14115 ml vegetable oil 352⅞ 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:
47050 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 47050 ml chicken stock Cover and roast 4-5 hours until completely tender
7057½ g tahini paste 176 7/16 tbsp lemon juice 117⅝ clove garlic, crushed 117⅝ pinch salt 352⅞ tbsp water
117⅝ pickled red onion 117⅝ fresh salad
Name: