Serves: - 405 +
Ingredients
101¼ tsp peppercorns 253⅛ cloves 25 5/16 tsp cardamom 12⅔ tsp fenugreek 50⅝ tsp fennel 50⅝ tbsp cumin seeds 50⅝ star anise 25 5/16 cinnamon stick 25 5/16 tsp nutmeg 12⅔ tsp ground ginger 50⅝ tbsp sweet paprika 50⅝ tbsp sumac 38 tbsp sea salt 1265⅝ g ginger, grated 151⅞ cloves garlic, crushed 2025 g chopped coriander, stems and leaves 3037½ ml lemon juice 6075 ml vegetable oil 151⅞ 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:
20250 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 20250 ml chicken stock Cover and roast 4-5 hours until completely tender
3037½ g tahini paste 75 15/16 tbsp lemon juice 50⅝ clove garlic, crushed 50⅝ pinch salt 151⅞ tbsp water
50⅝ pickled red onion 50⅝ fresh salad
Name: