Serves: - 973 +
Ingredients
243¼ tsp peppercorns 608⅛ cloves 60 13/16 tsp cardamom 30⅖ tsp fenugreek 121⅝ tsp fennel 121⅝ tbsp cumin seeds 121⅝ star anise 60 13/16 cinnamon stick 60 13/16 tsp nutmeg 30⅖ tsp ground ginger 121⅝ tbsp sweet paprika 121⅝ tbsp sumac 91 2/9 tbsp sea salt 3040⅝ g ginger, grated 364⅞ cloves garlic, crushed 4865 g chopped coriander, stems and leaves 7297½ ml lemon juice 14595 ml vegetable oil 364⅞ 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:
48650 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 48650 ml chicken stock Cover and roast 4-5 hours until completely tender
7297½ g tahini paste 182 7/16 tbsp lemon juice 121⅝ clove garlic, crushed 121⅝ pinch salt 364⅞ tbsp water
121⅝ pickled red onion 121⅝ fresh salad
Name: