Serves: - 295 +
Ingredients
73¾ tsp peppercorns 184⅜ cloves 18 7/16 tsp cardamom 9 2/9 tsp fenugreek 36⅞ tsp fennel 36⅞ tbsp cumin seeds 36⅞ star anise 18 7/16 cinnamon stick 18 7/16 tsp nutmeg 9 2/9 tsp ground ginger 36⅞ tbsp sweet paprika 36⅞ tbsp sumac 27⅔ tbsp sea salt 921⅞ g ginger, grated 110⅝ cloves garlic, crushed 1475 g chopped coriander, stems and leaves 2212½ ml lemon juice 4425 ml vegetable oil 110⅝ 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:
14750 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 14750 ml chicken stock Cover and roast 4-5 hours until completely tender
2212½ g tahini paste 55 5/16 tbsp lemon juice 36⅞ clove garlic, crushed 36⅞ pinch salt 110⅝ tbsp water
36⅞ pickled red onion 36⅞ fresh salad
Name: