Serves: - 381 +
Ingredients
95¼ tsp peppercorns 238⅛ cloves 23 13/16 tsp cardamom 11 10/11 tsp fenugreek 47⅝ tsp fennel 47⅝ tbsp cumin seeds 47⅝ star anise 23 13/16 cinnamon stick 23 13/16 tsp nutmeg 11 10/11 tsp ground ginger 47⅝ tbsp sweet paprika 47⅝ tbsp sumac 35 5/7 tbsp sea salt 1190⅝ g ginger, grated 142⅞ cloves garlic, crushed 1905 g chopped coriander, stems and leaves 2857½ ml lemon juice 5715 ml vegetable oil 142⅞ 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:
19050 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 19050 ml chicken stock Cover and roast 4-5 hours until completely tender
2857½ g tahini paste 71 7/16 tbsp lemon juice 47⅝ clove garlic, crushed 47⅝ pinch salt 142⅞ tbsp water
47⅝ pickled red onion 47⅝ fresh salad
Name: