Serves: - 395 +
Ingredients
98¾ tsp peppercorns 246⅞ cloves 24 11/16 tsp cardamom 12⅓ tsp fenugreek 49⅜ tsp fennel 49⅜ tbsp cumin seeds 49⅜ star anise 24 11/16 cinnamon stick 24 11/16 tsp nutmeg 12⅓ tsp ground ginger 49⅜ tbsp sweet paprika 49⅜ tbsp sumac 37 tbsp sea salt 1234⅜ g ginger, grated 148⅛ cloves garlic, crushed 1975 g chopped coriander, stems and leaves 2962½ ml lemon juice 5925 ml vegetable oil 148⅛ 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:
19750 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 19750 ml chicken stock Cover and roast 4-5 hours until completely tender
2962½ g tahini paste 74 1/16 tbsp lemon juice 49⅜ clove garlic, crushed 49⅜ pinch salt 148⅛ tbsp water
49⅜ pickled red onion 49⅜ fresh salad
Name: