Serves: - 379 +
Ingredients
94¾ tsp peppercorns 236⅞ cloves 23 11/16 tsp cardamom 11 11/13 tsp fenugreek 47⅜ tsp fennel 47⅜ tbsp cumin seeds 47⅜ star anise 23 11/16 cinnamon stick 23 11/16 tsp nutmeg 11 11/13 tsp ground ginger 47⅜ tbsp sweet paprika 47⅜ tbsp sumac 35 8/15 tbsp sea salt 1184⅜ g ginger, grated 142⅛ cloves garlic, crushed 1895 g chopped coriander, stems and leaves 2842½ ml lemon juice 5685 ml vegetable oil 142⅛ 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:
18950 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 18950 ml chicken stock Cover and roast 4-5 hours until completely tender
2842½ g tahini paste 71 1/16 tbsp lemon juice 47⅜ clove garlic, crushed 47⅜ pinch salt 142⅛ tbsp water
47⅜ pickled red onion 47⅜ fresh salad
Name: