Serves: - 325 +
Ingredients
81¼ tsp peppercorns 203⅛ cloves 20 5/16 tsp cardamom 10 2/13 tsp fenugreek 40⅝ tsp fennel 40⅝ tbsp cumin seeds 40⅝ star anise 20 5/16 cinnamon stick 20 5/16 tsp nutmeg 10 2/13 tsp ground ginger 40⅝ tbsp sweet paprika 40⅝ tbsp sumac 30 7/15 tbsp sea salt 1015⅝ g ginger, grated 121⅞ cloves garlic, crushed 1625 g chopped coriander, stems and leaves 2437½ ml lemon juice 4875 ml vegetable oil 121⅞ 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:
16250 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 16250 ml chicken stock Cover and roast 4-5 hours until completely tender
2437½ g tahini paste 60 15/16 tbsp lemon juice 40⅝ clove garlic, crushed 40⅝ pinch salt 121⅞ tbsp water
40⅝ pickled red onion 40⅝ fresh salad
Name: