Serves: - 273 +
Ingredients
68¼ tsp peppercorns 170⅝ cloves 17 1/16 tsp cardamom 8 8/15 tsp fenugreek 34⅛ tsp fennel 34⅛ tbsp cumin seeds 34⅛ star anise 17 1/16 cinnamon stick 17 1/16 tsp nutmeg 8 8/15 tsp ground ginger 34⅛ tbsp sweet paprika 34⅛ tbsp sumac 25⅗ tbsp sea salt 853⅛ g ginger, grated 102⅜ cloves garlic, crushed 1365 g chopped coriander, stems and leaves 2047½ ml lemon juice 4095 ml vegetable oil 102⅜ 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:
13650 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 13650 ml chicken stock Cover and roast 4-5 hours until completely tender
2047½ g tahini paste 51 3/16 tbsp lemon juice 34⅛ clove garlic, crushed 34⅛ pinch salt 102⅜ tbsp water
34⅛ pickled red onion 34⅛ fresh salad
Name: