Serves: - 335 +
Ingredients
83¾ tsp peppercorns 209⅜ cloves 20 15/16 tsp cardamom 10 7/15 tsp fenugreek 41⅞ tsp fennel 41⅞ tbsp cumin seeds 41⅞ star anise 20 15/16 cinnamon stick 20 15/16 tsp nutmeg 10 7/15 tsp ground ginger 41⅞ tbsp sweet paprika 41⅞ tbsp sumac 31⅖ tbsp sea salt 1046⅞ g ginger, grated 125⅝ cloves garlic, crushed 1675 g chopped coriander, stems and leaves 2512½ ml lemon juice 5025 ml vegetable oil 125⅝ 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:
16750 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 16750 ml chicken stock Cover and roast 4-5 hours until completely tender
2512½ g tahini paste 62 13/16 tbsp lemon juice 41⅞ clove garlic, crushed 41⅞ pinch salt 125⅝ tbsp water
41⅞ pickled red onion 41⅞ fresh salad
Name: