Serves: - 365 +
Ingredients
91¼ tsp peppercorns 228⅛ cloves 22 13/16 tsp cardamom 11⅖ tsp fenugreek 45⅝ tsp fennel 45⅝ tbsp cumin seeds 45⅝ star anise 22 13/16 cinnamon stick 22 13/16 tsp nutmeg 11⅖ tsp ground ginger 45⅝ tbsp sweet paprika 45⅝ tbsp sumac 34 2/9 tbsp sea salt 1140⅝ g ginger, grated 136⅞ cloves garlic, crushed 1825 g chopped coriander, stems and leaves 2737½ ml lemon juice 5475 ml vegetable oil 136⅞ 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:
18250 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 18250 ml chicken stock Cover and roast 4-5 hours until completely tender
2737½ g tahini paste 68 7/16 tbsp lemon juice 45⅝ clove garlic, crushed 45⅝ pinch salt 136⅞ tbsp water
45⅝ pickled red onion 45⅝ fresh salad
Name: