Serves: - 995 +
Ingredients
248¾ tsp peppercorns 621⅞ cloves 62 3/16 tsp cardamom 31 1/11 tsp fenugreek 124⅜ tsp fennel 124⅜ tbsp cumin seeds 124⅜ star anise 62 3/16 cinnamon stick 62 3/16 tsp nutmeg 31 1/11 tsp ground ginger 124⅜ tbsp sweet paprika 124⅜ tbsp sumac 93 2/7 tbsp sea salt 3109⅜ g ginger, grated 373⅛ cloves garlic, crushed 4975 g chopped coriander, stems and leaves 7462½ ml lemon juice 14925 ml vegetable oil 373⅛ 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:
49750 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 49750 ml chicken stock Cover and roast 4-5 hours until completely tender
7462½ g tahini paste 186 9/16 tbsp lemon juice 124⅜ clove garlic, crushed 124⅜ pinch salt 373⅛ tbsp water
124⅜ pickled red onion 124⅜ fresh salad
Name: