Serves: - 237 +
Ingredients
59¼ tsp peppercorns 148⅛ cloves 14 13/16 tsp cardamom 7⅖ tsp fenugreek 29⅝ tsp fennel 29⅝ tbsp cumin seeds 29⅝ star anise 14 13/16 cinnamon stick 14 13/16 tsp nutmeg 7⅖ tsp ground ginger 29⅝ tbsp sweet paprika 29⅝ tbsp sumac 22 2/9 tbsp sea salt 740⅝ g ginger, grated 88⅞ cloves garlic, crushed 1185 g chopped coriander, stems and leaves 1777½ ml lemon juice 3555 ml vegetable oil 88⅞ 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:
11850 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 11850 ml chicken stock Cover and roast 4-5 hours until completely tender
1777½ g tahini paste 44 7/16 tbsp lemon juice 29⅝ clove garlic, crushed 29⅝ pinch salt 88⅞ tbsp water
29⅝ pickled red onion 29⅝ fresh salad
Name: