Serves: - 213 +
Ingredients
53¼ tsp peppercorns 133⅛ cloves 13 5/16 tsp cardamom 6⅔ tsp fenugreek 26⅝ tsp fennel 26⅝ tbsp cumin seeds 26⅝ star anise 13 5/16 cinnamon stick 13 5/16 tsp nutmeg 6⅔ tsp ground ginger 26⅝ tbsp sweet paprika 26⅝ tbsp sumac 20 tbsp sea salt 665⅝ g ginger, grated 79⅞ cloves garlic, crushed 1065 g chopped coriander, stems and leaves 1597½ ml lemon juice 3195 ml vegetable oil 79⅞ 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:
10650 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 10650 ml chicken stock Cover and roast 4-5 hours until completely tender
1597½ g tahini paste 39 15/16 tbsp lemon juice 26⅝ clove garlic, crushed 26⅝ pinch salt 79⅞ tbsp water
26⅝ pickled red onion 26⅝ fresh salad
Name: