Serves: - 301 +
Ingredients
75¼ tsp peppercorns 188⅛ cloves 18 13/16 tsp cardamom 9⅖ tsp fenugreek 37⅝ tsp fennel 37⅝ tbsp cumin seeds 37⅝ star anise 18 13/16 cinnamon stick 18 13/16 tsp nutmeg 9⅖ tsp ground ginger 37⅝ tbsp sweet paprika 37⅝ tbsp sumac 28 2/9 tbsp sea salt 940⅝ g ginger, grated 112⅞ cloves garlic, crushed 1505 g chopped coriander, stems and leaves 2257½ ml lemon juice 4515 ml vegetable oil 112⅞ 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:
15050 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 15050 ml chicken stock Cover and roast 4-5 hours until completely tender
2257½ g tahini paste 56 7/16 tbsp lemon juice 37⅝ clove garlic, crushed 37⅝ pinch salt 112⅞ tbsp water
37⅝ pickled red onion 37⅝ fresh salad
Name: