Serves: - 971 +
Ingredients
242¾ tsp peppercorns 606⅞ cloves 60 11/16 tsp cardamom 30⅓ tsp fenugreek 121⅜ tsp fennel 121⅜ tbsp cumin seeds 121⅜ star anise 60 11/16 cinnamon stick 60 11/16 tsp nutmeg 30⅓ tsp ground ginger 121⅜ tbsp sweet paprika 121⅜ tbsp sumac 91 tbsp sea salt 3034⅜ g ginger, grated 364⅛ cloves garlic, crushed 4855 g chopped coriander, stems and leaves 7282½ ml lemon juice 14565 ml vegetable oil 364⅛ 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:
48550 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 48550 ml chicken stock Cover and roast 4-5 hours until completely tender
7282½ g tahini paste 182 1/16 tbsp lemon juice 121⅜ clove garlic, crushed 121⅜ pinch salt 364⅛ tbsp water
121⅜ pickled red onion 121⅜ fresh salad
Name: