Serves: - 333 +
Ingredients
83¼ tsp peppercorns 208⅛ cloves 20 13/16 tsp cardamom 10⅖ tsp fenugreek 41⅝ tsp fennel 41⅝ tbsp cumin seeds 41⅝ star anise 20 13/16 cinnamon stick 20 13/16 tsp nutmeg 10⅖ tsp ground ginger 41⅝ tbsp sweet paprika 41⅝ tbsp sumac 31 2/9 tbsp sea salt 1040⅝ g ginger, grated 124⅞ cloves garlic, crushed 1665 g chopped coriander, stems and leaves 2497½ ml lemon juice 4995 ml vegetable oil 124⅞ 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:
16650 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 16650 ml chicken stock Cover and roast 4-5 hours until completely tender
2497½ g tahini paste 62 7/16 tbsp lemon juice 41⅝ clove garlic, crushed 41⅝ pinch salt 124⅞ tbsp water
41⅝ pickled red onion 41⅝ fresh salad
Name: