Serves: - 293 +
Ingredients
73¼ tsp peppercorns 183⅛ cloves 18 5/16 tsp cardamom 9 2/13 tsp fenugreek 36⅝ tsp fennel 36⅝ tbsp cumin seeds 36⅝ star anise 18 5/16 cinnamon stick 18 5/16 tsp nutmeg 9 2/13 tsp ground ginger 36⅝ tbsp sweet paprika 36⅝ tbsp sumac 27 7/15 tbsp sea salt 915⅝ g ginger, grated 109⅞ cloves garlic, crushed 1465 g chopped coriander, stems and leaves 2197½ ml lemon juice 4395 ml vegetable oil 109⅞ 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:
14650 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 14650 ml chicken stock Cover and roast 4-5 hours until completely tender
2197½ g tahini paste 54 15/16 tbsp lemon juice 36⅝ clove garlic, crushed 36⅝ pinch salt 109⅞ tbsp water
36⅝ pickled red onion 36⅝ fresh salad
Name: