Serves: - 247 +
Ingredients
61¾ tsp peppercorns 154⅜ cloves 15 7/16 tsp cardamom 7 5/7 tsp fenugreek 30⅞ tsp fennel 30⅞ tbsp cumin seeds 30⅞ star anise 15 7/16 cinnamon stick 15 7/16 tsp nutmeg 7 5/7 tsp ground ginger 30⅞ tbsp sweet paprika 30⅞ tbsp sumac 23 2/13 tbsp sea salt 771⅞ g ginger, grated 92⅝ cloves garlic, crushed 1235 g chopped coriander, stems and leaves 1852½ ml lemon juice 3705 ml vegetable oil 92⅝ 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:
12350 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 12350 ml chicken stock Cover and roast 4-5 hours until completely tender
1852½ g tahini paste 46 5/16 tbsp lemon juice 30⅞ clove garlic, crushed 30⅞ pinch salt 92⅝ tbsp water
30⅞ pickled red onion 30⅞ fresh salad
Name: