Serves: - 991 +
Ingredients
247¾ tsp peppercorns 619⅜ cloves 61 15/16 tsp cardamom 31 tsp fenugreek 123⅞ tsp fennel 123⅞ tbsp cumin seeds 123⅞ star anise 61 15/16 cinnamon stick 61 15/16 tsp nutmeg 31 tsp ground ginger 123⅞ tbsp sweet paprika 123⅞ tbsp sumac 92 10/11 tbsp sea salt 3096⅞ g ginger, grated 371⅝ cloves garlic, crushed 4955 g chopped coriander, stems and leaves 7432½ ml lemon juice 14865 ml vegetable oil 371⅝ 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:
49550 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 49550 ml chicken stock Cover and roast 4-5 hours until completely tender
7432½ g tahini paste 185 13/16 tbsp lemon juice 123⅞ clove garlic, crushed 123⅞ pinch salt 371⅝ tbsp water
123⅞ pickled red onion 123⅞ fresh salad
Name: