Serves: - 993 +
Ingredients
248¼ tsp peppercorns 620⅝ cloves 62 1/16 tsp cardamom 31 tsp fenugreek 124⅛ tsp fennel 124⅛ tbsp cumin seeds 124⅛ star anise 62 1/16 cinnamon stick 62 1/16 tsp nutmeg 31 tsp ground ginger 124⅛ tbsp sweet paprika 124⅛ tbsp sumac 93 1/11 tbsp sea salt 3103⅛ g ginger, grated 372⅜ cloves garlic, crushed 4965 g chopped coriander, stems and leaves 7447½ ml lemon juice 14895 ml vegetable oil 372⅜ 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:
49650 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 49650 ml chicken stock Cover and roast 4-5 hours until completely tender
7447½ g tahini paste 186 3/16 tbsp lemon juice 124⅛ clove garlic, crushed 124⅛ pinch salt 372⅜ tbsp water
124⅛ pickled red onion 124⅛ fresh salad
Name: