Serves: - 341 +
Ingredients
85¼ tsp peppercorns 213⅛ cloves 21 5/16 tsp cardamom 10⅔ tsp fenugreek 42⅝ tsp fennel 42⅝ tbsp cumin seeds 42⅝ star anise 21 5/16 cinnamon stick 21 5/16 tsp nutmeg 10⅔ tsp ground ginger 42⅝ tbsp sweet paprika 42⅝ tbsp sumac 32 tbsp sea salt 1065⅝ g ginger, grated 127⅞ cloves garlic, crushed 1705 g chopped coriander, stems and leaves 2557½ ml lemon juice 5115 ml vegetable oil 127⅞ 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:
17050 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 17050 ml chicken stock Cover and roast 4-5 hours until completely tender
2557½ g tahini paste 63 15/16 tbsp lemon juice 42⅝ clove garlic, crushed 42⅝ pinch salt 127⅞ tbsp water
42⅝ pickled red onion 42⅝ fresh salad
Name: