Serves: - 253 +
Ingredients
63¼ tsp peppercorns 158⅛ cloves 15 13/16 tsp cardamom 7 10/11 tsp fenugreek 31⅝ tsp fennel 31⅝ tbsp cumin seeds 31⅝ star anise 15 13/16 cinnamon stick 15 13/16 tsp nutmeg 7 10/11 tsp ground ginger 31⅝ tbsp sweet paprika 31⅝ tbsp sumac 23 5/7 tbsp sea salt 790⅝ g ginger, grated 94⅞ cloves garlic, crushed 1265 g chopped coriander, stems and leaves 1897½ ml lemon juice 3795 ml vegetable oil 94⅞ 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:
12650 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 12650 ml chicken stock Cover and roast 4-5 hours until completely tender
1897½ g tahini paste 47 7/16 tbsp lemon juice 31⅝ clove garlic, crushed 31⅝ pinch salt 94⅞ tbsp water
31⅝ pickled red onion 31⅝ fresh salad
Name: