Serves: - 361 +
Ingredients
90¼ tsp peppercorns 225⅝ cloves 22 9/16 tsp cardamom 11 2/7 tsp fenugreek 45⅛ tsp fennel 45⅛ tbsp cumin seeds 45⅛ star anise 22 9/16 cinnamon stick 22 9/16 tsp nutmeg 11 2/7 tsp ground ginger 45⅛ tbsp sweet paprika 45⅛ tbsp sumac 33 11/13 tbsp sea salt 1128⅛ g ginger, grated 135⅜ cloves garlic, crushed 1805 g chopped coriander, stems and leaves 2707½ ml lemon juice 5415 ml vegetable oil 135⅜ 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:
18050 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 18050 ml chicken stock Cover and roast 4-5 hours until completely tender
2707½ g tahini paste 67 11/16 tbsp lemon juice 45⅛ clove garlic, crushed 45⅛ pinch salt 135⅜ tbsp water
45⅛ pickled red onion 45⅛ fresh salad
Name: