Serves: - 1039 +
Ingredients
259¾ tsp peppercorns 649⅜ cloves 64 15/16 tsp cardamom 32 7/15 tsp fenugreek 129⅞ tsp fennel 129⅞ tbsp cumin seeds 129⅞ star anise 64 15/16 cinnamon stick 64 15/16 tsp nutmeg 32 7/15 tsp ground ginger 129⅞ tbsp sweet paprika 129⅞ tbsp sumac 97⅖ tbsp sea salt 3246⅞ g ginger, grated 389⅝ cloves garlic, crushed 5195 g chopped coriander, stems and leaves 7792½ ml lemon juice 15585 ml vegetable oil 389⅝ 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:
51950 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 51950 ml chicken stock Cover and roast 4-5 hours until completely tender
7792½ g tahini paste 194 13/16 tbsp lemon juice 129⅞ clove garlic, crushed 129⅞ pinch salt 389⅝ tbsp water
129⅞ pickled red onion 129⅞ fresh salad
Name: