Serves: - 419 +
Ingredients
104¾ tsp peppercorns 261⅞ cloves 26 3/16 tsp cardamom 13 1/11 tsp fenugreek 52⅜ tsp fennel 52⅜ tbsp cumin seeds 52⅜ star anise 26 3/16 cinnamon stick 26 3/16 tsp nutmeg 13 1/11 tsp ground ginger 52⅜ tbsp sweet paprika 52⅜ tbsp sumac 39 2/7 tbsp sea salt 1309⅜ g ginger, grated 157⅛ cloves garlic, crushed 2095 g chopped coriander, stems and leaves 3142½ ml lemon juice 6285 ml vegetable oil 157⅛ 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:
20950 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 20950 ml chicken stock Cover and roast 4-5 hours until completely tender
3142½ g tahini paste 78 9/16 tbsp lemon juice 52⅜ clove garlic, crushed 52⅜ pinch salt 157⅛ tbsp water
52⅜ pickled red onion 52⅜ fresh salad
Name: