Serves: - 261 +
Ingredients
65¼ tsp peppercorns 163⅛ cloves 16 5/16 tsp cardamom 8 2/13 tsp fenugreek 32⅝ tsp fennel 32⅝ tbsp cumin seeds 32⅝ star anise 16 5/16 cinnamon stick 16 5/16 tsp nutmeg 8 2/13 tsp ground ginger 32⅝ tbsp sweet paprika 32⅝ tbsp sumac 24 7/15 tbsp sea salt 815⅝ g ginger, grated 97⅞ cloves garlic, crushed 1305 g chopped coriander, stems and leaves 1957½ ml lemon juice 3915 ml vegetable oil 97⅞ 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:
13050 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 13050 ml chicken stock Cover and roast 4-5 hours until completely tender
1957½ g tahini paste 48 15/16 tbsp lemon juice 32⅝ clove garlic, crushed 32⅝ pinch salt 97⅞ tbsp water
32⅝ pickled red onion 32⅝ fresh salad
Name: