Serves: - 413 +
Ingredients
103¼ tsp peppercorns 258⅛ cloves 25 13/16 tsp cardamom 12 10/11 tsp fenugreek 51⅝ tsp fennel 51⅝ tbsp cumin seeds 51⅝ star anise 25 13/16 cinnamon stick 25 13/16 tsp nutmeg 12 10/11 tsp ground ginger 51⅝ tbsp sweet paprika 51⅝ tbsp sumac 38 5/7 tbsp sea salt 1290⅝ g ginger, grated 154⅞ cloves garlic, crushed 2065 g chopped coriander, stems and leaves 3097½ ml lemon juice 6195 ml vegetable oil 154⅞ 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:
20650 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 20650 ml chicken stock Cover and roast 4-5 hours until completely tender
3097½ g tahini paste 77 7/16 tbsp lemon juice 51⅝ clove garlic, crushed 51⅝ pinch salt 154⅞ tbsp water
51⅝ pickled red onion 51⅝ fresh salad
Name: