Serves: - 1025 +
Ingredients
256¼ tsp peppercorns 640⅝ cloves 64 1/16 tsp cardamom 32 tsp fenugreek 128⅛ tsp fennel 128⅛ tbsp cumin seeds 128⅛ star anise 64 1/16 cinnamon stick 64 1/16 tsp nutmeg 32 tsp ground ginger 128⅛ tbsp sweet paprika 128⅛ tbsp sumac 96 1/11 tbsp sea salt 3203⅛ g ginger, grated 384⅜ cloves garlic, crushed 5125 g chopped coriander, stems and leaves 7687½ ml lemon juice 15375 ml vegetable oil 384⅜ 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:
51250 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 51250 ml chicken stock Cover and roast 4-5 hours until completely tender
7687½ g tahini paste 192 3/16 tbsp lemon juice 128⅛ clove garlic, crushed 128⅛ pinch salt 384⅜ tbsp water
128⅛ pickled red onion 128⅛ fresh salad
Name: