Serves: - 327 +
Ingredients
81¾ tsp peppercorns 204⅜ cloves 20 7/16 tsp cardamom 10 2/9 tsp fenugreek 40⅞ tsp fennel 40⅞ tbsp cumin seeds 40⅞ star anise 20 7/16 cinnamon stick 20 7/16 tsp nutmeg 10 2/9 tsp ground ginger 40⅞ tbsp sweet paprika 40⅞ tbsp sumac 30⅔ tbsp sea salt 1021⅞ g ginger, grated 122⅝ cloves garlic, crushed 1635 g chopped coriander, stems and leaves 2452½ ml lemon juice 4905 ml vegetable oil 122⅝ 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:
16350 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 16350 ml chicken stock Cover and roast 4-5 hours until completely tender
2452½ g tahini paste 61 5/16 tbsp lemon juice 40⅞ clove garlic, crushed 40⅞ pinch salt 122⅝ tbsp water
40⅞ pickled red onion 40⅞ fresh salad
Name: