Serves: - 367 +
Ingredients
91¾ tsp peppercorns 229⅜ cloves 22 15/16 tsp cardamom 11 7/15 tsp fenugreek 45⅞ tsp fennel 45⅞ tbsp cumin seeds 45⅞ star anise 22 15/16 cinnamon stick 22 15/16 tsp nutmeg 11 7/15 tsp ground ginger 45⅞ tbsp sweet paprika 45⅞ tbsp sumac 34⅖ tbsp sea salt 1146⅞ g ginger, grated 137⅝ cloves garlic, crushed 1835 g chopped coriander, stems and leaves 2752½ ml lemon juice 5505 ml vegetable oil 137⅝ 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:
18350 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 18350 ml chicken stock Cover and roast 4-5 hours until completely tender
2752½ g tahini paste 68 13/16 tbsp lemon juice 45⅞ clove garlic, crushed 45⅞ pinch salt 137⅝ tbsp water
45⅞ pickled red onion 45⅞ fresh salad
Name: