Serves: - 417 +
Ingredients
104¼ tsp peppercorns 260⅝ cloves 26 1/16 tsp cardamom 13 tsp fenugreek 52⅛ tsp fennel 52⅛ tbsp cumin seeds 52⅛ star anise 26 1/16 cinnamon stick 26 1/16 tsp nutmeg 13 tsp ground ginger 52⅛ tbsp sweet paprika 52⅛ tbsp sumac 39 1/11 tbsp sea salt 1303⅛ g ginger, grated 156⅜ cloves garlic, crushed 2085 g chopped coriander, stems and leaves 3127½ ml lemon juice 6255 ml vegetable oil 156⅜ 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:
20850 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 20850 ml chicken stock Cover and roast 4-5 hours until completely tender
3127½ g tahini paste 78 3/16 tbsp lemon juice 52⅛ clove garlic, crushed 52⅛ pinch salt 156⅜ tbsp water
52⅛ pickled red onion 52⅛ fresh salad
Name: