Serves: - 949 +
Ingredients
237¼ tsp peppercorns 593⅛ cloves 59 5/16 tsp cardamom 29⅔ tsp fenugreek 118⅝ tsp fennel 118⅝ tbsp cumin seeds 118⅝ star anise 59 5/16 cinnamon stick 59 5/16 tsp nutmeg 29⅔ tsp ground ginger 118⅝ tbsp sweet paprika 118⅝ tbsp sumac 89 tbsp sea salt 2965⅝ g ginger, grated 355⅞ cloves garlic, crushed 4745 g chopped coriander, stems and leaves 7117½ ml lemon juice 14235 ml vegetable oil 355⅞ 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:
47450 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 47450 ml chicken stock Cover and roast 4-5 hours until completely tender
7117½ g tahini paste 177 15/16 tbsp lemon juice 118⅝ clove garlic, crushed 118⅝ pinch salt 355⅞ tbsp water
118⅝ pickled red onion 118⅝ fresh salad
Name: