Serves: - 967 +
Ingredients
241¾ tsp peppercorns 604⅜ cloves 60 7/16 tsp cardamom 30 2/9 tsp fenugreek 120⅞ tsp fennel 120⅞ tbsp cumin seeds 120⅞ star anise 60 7/16 cinnamon stick 60 7/16 tsp nutmeg 30 2/9 tsp ground ginger 120⅞ tbsp sweet paprika 120⅞ tbsp sumac 90⅔ tbsp sea salt 3021⅞ g ginger, grated 362⅝ cloves garlic, crushed 4835 g chopped coriander, stems and leaves 7252½ ml lemon juice 14505 ml vegetable oil 362⅝ 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:
48350 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 48350 ml chicken stock Cover and roast 4-5 hours until completely tender
7252½ g tahini paste 181 5/16 tbsp lemon juice 120⅞ clove garlic, crushed 120⅞ pinch salt 362⅝ tbsp water
120⅞ pickled red onion 120⅞ fresh salad
Name: