Serves: - 277 +
Ingredients
69¼ tsp peppercorns 173⅛ cloves 17 5/16 tsp cardamom 8⅔ tsp fenugreek 34⅝ tsp fennel 34⅝ tbsp cumin seeds 34⅝ star anise 17 5/16 cinnamon stick 17 5/16 tsp nutmeg 8⅔ tsp ground ginger 34⅝ tbsp sweet paprika 34⅝ tbsp sumac 26 tbsp sea salt 865⅝ g ginger, grated 103⅞ cloves garlic, crushed 1385 g chopped coriander, stems and leaves 2077½ ml lemon juice 4155 ml vegetable oil 103⅞ 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:
13850 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 13850 ml chicken stock Cover and roast 4-5 hours until completely tender
2077½ g tahini paste 51 15/16 tbsp lemon juice 34⅝ clove garlic, crushed 34⅝ pinch salt 103⅞ tbsp water
34⅝ pickled red onion 34⅝ fresh salad
Name: