Serves: - 233 +
Ingredients
58¼ tsp peppercorns 145⅝ cloves 14 9/16 tsp cardamom 7 2/7 tsp fenugreek 29⅛ tsp fennel 29⅛ tbsp cumin seeds 29⅛ star anise 14 9/16 cinnamon stick 14 9/16 tsp nutmeg 7 2/7 tsp ground ginger 29⅛ tbsp sweet paprika 29⅛ tbsp sumac 21 11/13 tbsp sea salt 728⅛ g ginger, grated 87⅜ cloves garlic, crushed 1165 g chopped coriander, stems and leaves 1747½ ml lemon juice 3495 ml vegetable oil 87⅜ 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:
11650 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 11650 ml chicken stock Cover and roast 4-5 hours until completely tender
1747½ g tahini paste 43 11/16 tbsp lemon juice 29⅛ clove garlic, crushed 29⅛ pinch salt 87⅜ tbsp water
29⅛ pickled red onion 29⅛ fresh salad
Name: