Serves: - 977 +
Ingredients
244¼ tsp peppercorns 610⅝ cloves 61 1/16 tsp cardamom 30 8/15 tsp fenugreek 122⅛ tsp fennel 122⅛ tbsp cumin seeds 122⅛ star anise 61 1/16 cinnamon stick 61 1/16 tsp nutmeg 30 8/15 tsp ground ginger 122⅛ tbsp sweet paprika 122⅛ tbsp sumac 91⅗ tbsp sea salt 3053⅛ g ginger, grated 366⅜ cloves garlic, crushed 4885 g chopped coriander, stems and leaves 7327½ ml lemon juice 14655 ml vegetable oil 366⅜ 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:
48850 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 48850 ml chicken stock Cover and roast 4-5 hours until completely tender
7327½ g tahini paste 183 3/16 tbsp lemon juice 122⅛ clove garlic, crushed 122⅛ pinch salt 366⅜ tbsp water
122⅛ pickled red onion 122⅛ fresh salad
Name: