Serves: - 989 +
Ingredients
247¼ tsp peppercorns 618⅛ cloves 61 13/16 tsp cardamom 30 10/11 tsp fenugreek 123⅝ tsp fennel 123⅝ tbsp cumin seeds 123⅝ star anise 61 13/16 cinnamon stick 61 13/16 tsp nutmeg 30 10/11 tsp ground ginger 123⅝ tbsp sweet paprika 123⅝ tbsp sumac 92 5/7 tbsp sea salt 3090⅝ g ginger, grated 370⅞ cloves garlic, crushed 4945 g chopped coriander, stems and leaves 7417½ ml lemon juice 14835 ml vegetable oil 370⅞ 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:
49450 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 49450 ml chicken stock Cover and roast 4-5 hours until completely tender
7417½ g tahini paste 185 7/16 tbsp lemon juice 123⅝ clove garlic, crushed 123⅝ pinch salt 370⅞ tbsp water
123⅝ pickled red onion 123⅝ fresh salad
Name: