Serves: - 257 +
Ingredients
64¼ tsp peppercorns 160⅝ cloves 16 1/16 tsp cardamom 8 tsp fenugreek 32⅛ tsp fennel 32⅛ tbsp cumin seeds 32⅛ star anise 16 1/16 cinnamon stick 16 1/16 tsp nutmeg 8 tsp ground ginger 32⅛ tbsp sweet paprika 32⅛ tbsp sumac 24 1/11 tbsp sea salt 803⅛ g ginger, grated 96⅜ cloves garlic, crushed 1285 g chopped coriander, stems and leaves 1927½ ml lemon juice 3855 ml vegetable oil 96⅜ 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:
12850 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 12850 ml chicken stock Cover and roast 4-5 hours until completely tender
1927½ g tahini paste 48 3/16 tbsp lemon juice 32⅛ clove garlic, crushed 32⅛ pinch salt 96⅜ tbsp water
32⅛ pickled red onion 32⅛ fresh salad
Name: