Serves: - 945 +
Ingredients
236¼ tsp peppercorns 590⅝ cloves 59 1/16 tsp cardamom 29 8/15 tsp fenugreek 118⅛ tsp fennel 118⅛ tbsp cumin seeds 118⅛ star anise 59 1/16 cinnamon stick 59 1/16 tsp nutmeg 29 8/15 tsp ground ginger 118⅛ tbsp sweet paprika 118⅛ tbsp sumac 88⅗ tbsp sea salt 2953⅛ g ginger, grated 354⅜ cloves garlic, crushed 4725 g chopped coriander, stems and leaves 7087½ ml lemon juice 14175 ml vegetable oil 354⅜ 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:
47250 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 47250 ml chicken stock Cover and roast 4-5 hours until completely tender
7087½ g tahini paste 177 3/16 tbsp lemon juice 118⅛ clove garlic, crushed 118⅛ pinch salt 354⅜ tbsp water
118⅛ pickled red onion 118⅛ fresh salad
Name: