Serves: - 397 +
Ingredients
99¼ tsp peppercorns 248⅛ cloves 24 13/16 tsp cardamom 12⅖ tsp fenugreek 49⅝ tsp fennel 49⅝ tbsp cumin seeds 49⅝ star anise 24 13/16 cinnamon stick 24 13/16 tsp nutmeg 12⅖ tsp ground ginger 49⅝ tbsp sweet paprika 49⅝ tbsp sumac 37 2/9 tbsp sea salt 1240⅝ g ginger, grated 148⅞ cloves garlic, crushed 1985 g chopped coriander, stems and leaves 2977½ ml lemon juice 5955 ml vegetable oil 148⅞ 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:
19850 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 19850 ml chicken stock Cover and roast 4-5 hours until completely tender
2977½ g tahini paste 74 7/16 tbsp lemon juice 49⅝ clove garlic, crushed 49⅝ pinch salt 148⅞ tbsp water
49⅝ pickled red onion 49⅝ fresh salad
Name: