Serves: - 953 +
Ingredients
238¼ tsp peppercorns 595⅝ cloves 59 9/16 tsp cardamom 29 7/9 tsp fenugreek 119⅛ tsp fennel 119⅛ tbsp cumin seeds 119⅛ star anise 59 9/16 cinnamon stick 59 9/16 tsp nutmeg 29 7/9 tsp ground ginger 119⅛ tbsp sweet paprika 119⅛ tbsp sumac 89⅓ tbsp sea salt 2978⅛ g ginger, grated 357⅜ cloves garlic, crushed 4765 g chopped coriander, stems and leaves 7147½ ml lemon juice 14295 ml vegetable oil 357⅜ 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:
47650 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 47650 ml chicken stock Cover and roast 4-5 hours until completely tender
7147½ g tahini paste 178 11/16 tbsp lemon juice 119⅛ clove garlic, crushed 119⅛ pinch salt 357⅜ tbsp water
119⅛ pickled red onion 119⅛ fresh salad
Name: