Serves: - 259 +
Ingredients
64¾ tsp peppercorns 161⅞ cloves 16 3/16 tsp cardamom 8 1/11 tsp fenugreek 32⅜ tsp fennel 32⅜ tbsp cumin seeds 32⅜ star anise 16 3/16 cinnamon stick 16 3/16 tsp nutmeg 8 1/11 tsp ground ginger 32⅜ tbsp sweet paprika 32⅜ tbsp sumac 24 2/7 tbsp sea salt 809⅜ g ginger, grated 97⅛ cloves garlic, crushed 1295 g chopped coriander, stems and leaves 1942½ ml lemon juice 3885 ml vegetable oil 97⅛ 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:
12950 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 12950 ml chicken stock Cover and roast 4-5 hours until completely tender
1942½ g tahini paste 48 9/16 tbsp lemon juice 32⅜ clove garlic, crushed 32⅜ pinch salt 97⅛ tbsp water
32⅜ pickled red onion 32⅜ fresh salad
Name: