Serves: - 943 +
Ingredients
235¾ tsp peppercorns 589⅜ cloves 58 15/16 tsp cardamom 29 7/15 tsp fenugreek 117⅞ tsp fennel 117⅞ tbsp cumin seeds 117⅞ star anise 58 15/16 cinnamon stick 58 15/16 tsp nutmeg 29 7/15 tsp ground ginger 117⅞ tbsp sweet paprika 117⅞ tbsp sumac 88⅖ tbsp sea salt 2946⅞ g ginger, grated 353⅝ cloves garlic, crushed 4715 g chopped coriander, stems and leaves 7072½ ml lemon juice 14145 ml vegetable oil 353⅝ 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:
47150 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 47150 ml chicken stock Cover and roast 4-5 hours until completely tender
7072½ g tahini paste 176 13/16 tbsp lemon juice 117⅞ clove garlic, crushed 117⅞ pinch salt 353⅝ tbsp water
117⅞ pickled red onion 117⅞ fresh salad
Name: