Serves: - 357 +
Ingredients
89¼ tsp peppercorns 223⅛ cloves 22 5/16 tsp cardamom 11 2/13 tsp fenugreek 44⅝ tsp fennel 44⅝ tbsp cumin seeds 44⅝ star anise 22 5/16 cinnamon stick 22 5/16 tsp nutmeg 11 2/13 tsp ground ginger 44⅝ tbsp sweet paprika 44⅝ tbsp sumac 33 7/15 tbsp sea salt 1115⅝ g ginger, grated 133⅞ cloves garlic, crushed 1785 g chopped coriander, stems and leaves 2677½ ml lemon juice 5355 ml vegetable oil 133⅞ 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:
17850 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 17850 ml chicken stock Cover and roast 4-5 hours until completely tender
2677½ g tahini paste 66 15/16 tbsp lemon juice 44⅝ clove garlic, crushed 44⅝ pinch salt 133⅞ tbsp water
44⅝ pickled red onion 44⅝ fresh salad
Name: