Serves: - 343 +
Ingredients
85¾ tsp peppercorns 214⅜ cloves 21 7/16 tsp cardamom 10 5/7 tsp fenugreek 42⅞ tsp fennel 42⅞ tbsp cumin seeds 42⅞ star anise 21 7/16 cinnamon stick 21 7/16 tsp nutmeg 10 5/7 tsp ground ginger 42⅞ tbsp sweet paprika 42⅞ tbsp sumac 32 2/13 tbsp sea salt 1071⅞ g ginger, grated 128⅝ cloves garlic, crushed 1715 g chopped coriander, stems and leaves 2572½ ml lemon juice 5145 ml vegetable oil 128⅝ 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:
17150 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 17150 ml chicken stock Cover and roast 4-5 hours until completely tender
2572½ g tahini paste 64 5/16 tbsp lemon juice 42⅞ clove garlic, crushed 42⅞ pinch salt 128⅝ tbsp water
42⅞ pickled red onion 42⅞ fresh salad
Name: