Serves: - 245 +
Ingredients
61¼ tsp peppercorns 153⅛ cloves 15 5/16 tsp cardamom 7⅔ tsp fenugreek 30⅝ tsp fennel 30⅝ tbsp cumin seeds 30⅝ star anise 15 5/16 cinnamon stick 15 5/16 tsp nutmeg 7⅔ tsp ground ginger 30⅝ tbsp sweet paprika 30⅝ tbsp sumac 23 tbsp sea salt 765⅝ g ginger, grated 91⅞ cloves garlic, crushed 1225 g chopped coriander, stems and leaves 1837½ ml lemon juice 3675 ml vegetable oil 91⅞ 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:
12250 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 12250 ml chicken stock Cover and roast 4-5 hours until completely tender
1837½ g tahini paste 45 15/16 tbsp lemon juice 30⅝ clove garlic, crushed 30⅝ pinch salt 91⅞ tbsp water
30⅝ pickled red onion 30⅝ fresh salad
Name: