Serves: - 983 +
Ingredients
245¾ tsp peppercorns 614⅜ cloves 61 7/16 tsp cardamom 30 5/7 tsp fenugreek 122⅞ tsp fennel 122⅞ tbsp cumin seeds 122⅞ star anise 61 7/16 cinnamon stick 61 7/16 tsp nutmeg 30 5/7 tsp ground ginger 122⅞ tbsp sweet paprika 122⅞ tbsp sumac 92 2/13 tbsp sea salt 3071⅞ g ginger, grated 368⅝ cloves garlic, crushed 4915 g chopped coriander, stems and leaves 7372½ ml lemon juice 14745 ml vegetable oil 368⅝ 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:
49150 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 49150 ml chicken stock Cover and roast 4-5 hours until completely tender
7372½ g tahini paste 184 5/16 tbsp lemon juice 122⅞ clove garlic, crushed 122⅞ pinch salt 368⅝ tbsp water
122⅞ pickled red onion 122⅞ fresh salad
Name: