Serves: - 1035 +
Ingredients
258¾ tsp peppercorns 646⅞ cloves 64 11/16 tsp cardamom 32⅓ tsp fenugreek 129⅜ tsp fennel 129⅜ tbsp cumin seeds 129⅜ star anise 64 11/16 cinnamon stick 64 11/16 tsp nutmeg 32⅓ tsp ground ginger 129⅜ tbsp sweet paprika 129⅜ tbsp sumac 97 tbsp sea salt 3234⅜ g ginger, grated 388⅛ cloves garlic, crushed 5175 g chopped coriander, stems and leaves 7762½ ml lemon juice 15525 ml vegetable oil 388⅛ 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:
51750 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 51750 ml chicken stock Cover and roast 4-5 hours until completely tender
7762½ g tahini paste 194 1/16 tbsp lemon juice 129⅜ clove garlic, crushed 129⅜ pinch salt 388⅛ tbsp water
129⅜ pickled red onion 129⅜ fresh salad
Name: