Serves: - 987 +
Ingredients
246¾ tsp peppercorns 616⅞ cloves 61 11/16 tsp cardamom 30 11/13 tsp fenugreek 123⅜ tsp fennel 123⅜ tbsp cumin seeds 123⅜ star anise 61 11/16 cinnamon stick 61 11/16 tsp nutmeg 30 11/13 tsp ground ginger 123⅜ tbsp sweet paprika 123⅜ tbsp sumac 92 8/15 tbsp sea salt 3084⅜ g ginger, grated 370⅛ cloves garlic, crushed 4935 g chopped coriander, stems and leaves 7402½ ml lemon juice 14805 ml vegetable oil 370⅛ 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:
49350 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 49350 ml chicken stock Cover and roast 4-5 hours until completely tender
7402½ g tahini paste 185 1/16 tbsp lemon juice 123⅜ clove garlic, crushed 123⅜ pinch salt 370⅛ tbsp water
123⅜ pickled red onion 123⅜ fresh salad
Name: