Serves: - 339 +
Ingredients
84¾ tsp peppercorns 211⅞ cloves 21 3/16 tsp cardamom 10⅗ tsp fenugreek 42⅜ tsp fennel 42⅜ tbsp cumin seeds 42⅜ star anise 21 3/16 cinnamon stick 21 3/16 tsp nutmeg 10⅗ tsp ground ginger 42⅜ tbsp sweet paprika 42⅜ tbsp sumac 31 7/9 tbsp sea salt 1059⅜ g ginger, grated 127⅛ cloves garlic, crushed 1695 g chopped coriander, stems and leaves 2542½ ml lemon juice 5085 ml vegetable oil 127⅛ 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:
16950 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 16950 ml chicken stock Cover and roast 4-5 hours until completely tender
2542½ g tahini paste 63 9/16 tbsp lemon juice 42⅜ clove garlic, crushed 42⅜ pinch salt 127⅛ tbsp water
42⅜ pickled red onion 42⅜ fresh salad
Name: