Serves: - 979 +
Ingredients
244¾ tsp peppercorns 611⅞ cloves 61 3/16 tsp cardamom 30⅗ tsp fenugreek 122⅜ tsp fennel 122⅜ tbsp cumin seeds 122⅜ star anise 61 3/16 cinnamon stick 61 3/16 tsp nutmeg 30⅗ tsp ground ginger 122⅜ tbsp sweet paprika 122⅜ tbsp sumac 91 7/9 tbsp sea salt 3059⅜ g ginger, grated 367⅛ cloves garlic, crushed 4895 g chopped coriander, stems and leaves 7342½ ml lemon juice 14685 ml vegetable oil 367⅛ 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:
48950 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 48950 ml chicken stock Cover and roast 4-5 hours until completely tender
7342½ g tahini paste 183 9/16 tbsp lemon juice 122⅜ clove garlic, crushed 122⅜ pinch salt 367⅛ tbsp water
122⅜ pickled red onion 122⅜ fresh salad
Name: