Serves: - 985 +
Ingredients
246¼ tsp peppercorns 615⅝ cloves 61 9/16 tsp cardamom 30 7/9 tsp fenugreek 123⅛ tsp fennel 123⅛ tbsp cumin seeds 123⅛ star anise 61 9/16 cinnamon stick 61 9/16 tsp nutmeg 30 7/9 tsp ground ginger 123⅛ tbsp sweet paprika 123⅛ tbsp sumac 92⅓ tbsp sea salt 3078⅛ g ginger, grated 369⅜ cloves garlic, crushed 4925 g chopped coriander, stems and leaves 7387½ ml lemon juice 14775 ml vegetable oil 369⅜ 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:
49250 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 49250 ml chicken stock Cover and roast 4-5 hours until completely tender
7387½ g tahini paste 184 11/16 tbsp lemon juice 123⅛ clove garlic, crushed 123⅛ pinch salt 369⅜ tbsp water
123⅛ pickled red onion 123⅛ fresh salad
Name: