Serves: - 359 +
Ingredients
89¾ tsp peppercorns 224⅜ cloves 22 7/16 tsp cardamom 11 2/9 tsp fenugreek 44⅞ tsp fennel 44⅞ tbsp cumin seeds 44⅞ star anise 22 7/16 cinnamon stick 22 7/16 tsp nutmeg 11 2/9 tsp ground ginger 44⅞ tbsp sweet paprika 44⅞ tbsp sumac 33⅔ tbsp sea salt 1121⅞ g ginger, grated 134⅝ cloves garlic, crushed 1795 g chopped coriander, stems and leaves 2692½ ml lemon juice 5385 ml vegetable oil 134⅝ 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:
17950 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 17950 ml chicken stock Cover and roast 4-5 hours until completely tender
2692½ g tahini paste 67 5/16 tbsp lemon juice 44⅞ clove garlic, crushed 44⅞ pinch salt 134⅝ tbsp water
44⅞ pickled red onion 44⅞ fresh salad
Name: