Serves: - 299 +
Ingredients
74¾ tsp peppercorns 186⅞ cloves 18 11/16 tsp cardamom 9⅓ tsp fenugreek 37⅜ tsp fennel 37⅜ tbsp cumin seeds 37⅜ star anise 18 11/16 cinnamon stick 18 11/16 tsp nutmeg 9⅓ tsp ground ginger 37⅜ tbsp sweet paprika 37⅜ tbsp sumac 28 tbsp sea salt 934⅜ g ginger, grated 112⅛ cloves garlic, crushed 1495 g chopped coriander, stems and leaves 2242½ ml lemon juice 4485 ml vegetable oil 112⅛ 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:
14950 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 14950 ml chicken stock Cover and roast 4-5 hours until completely tender
2242½ g tahini paste 56 1/16 tbsp lemon juice 37⅜ clove garlic, crushed 37⅜ pinch salt 112⅛ tbsp water
37⅜ pickled red onion 37⅜ fresh salad
Name: