Serves: - 389 +
Ingredients
97¼ tsp peppercorns 243⅛ cloves 24 5/16 tsp cardamom 12 2/13 tsp fenugreek 48⅝ tsp fennel 48⅝ tbsp cumin seeds 48⅝ star anise 24 5/16 cinnamon stick 24 5/16 tsp nutmeg 12 2/13 tsp ground ginger 48⅝ tbsp sweet paprika 48⅝ tbsp sumac 36 7/15 tbsp sea salt 1215⅝ g ginger, grated 145⅞ cloves garlic, crushed 1945 g chopped coriander, stems and leaves 2917½ ml lemon juice 5835 ml vegetable oil 145⅞ 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:
19450 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 19450 ml chicken stock Cover and roast 4-5 hours until completely tender
2917½ g tahini paste 72 15/16 tbsp lemon juice 48⅝ clove garlic, crushed 48⅝ pinch salt 145⅞ tbsp water
48⅝ pickled red onion 48⅝ fresh salad
Name: