Serves: - 1023 +
Ingredients
255¾ tsp peppercorns 639⅜ cloves 63 15/16 tsp cardamom 32 tsp fenugreek 127⅞ tsp fennel 127⅞ tbsp cumin seeds 127⅞ star anise 63 15/16 cinnamon stick 63 15/16 tsp nutmeg 32 tsp ground ginger 127⅞ tbsp sweet paprika 127⅞ tbsp sumac 95 10/11 tbsp sea salt 3196⅞ g ginger, grated 383⅝ cloves garlic, crushed 5115 g chopped coriander, stems and leaves 7672½ ml lemon juice 15345 ml vegetable oil 383⅝ 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:
51150 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 51150 ml chicken stock Cover and roast 4-5 hours until completely tender
7672½ g tahini paste 191 13/16 tbsp lemon juice 127⅞ clove garlic, crushed 127⅞ pinch salt 383⅝ tbsp water
127⅞ pickled red onion 127⅞ fresh salad
Name: