Serves: - 421 +
Ingredients
105¼ tsp peppercorns 263⅛ cloves 26 5/16 tsp cardamom 13 2/13 tsp fenugreek 52⅝ tsp fennel 52⅝ tbsp cumin seeds 52⅝ star anise 26 5/16 cinnamon stick 26 5/16 tsp nutmeg 13 2/13 tsp ground ginger 52⅝ tbsp sweet paprika 52⅝ tbsp sumac 39 7/15 tbsp sea salt 1315⅝ g ginger, grated 157⅞ cloves garlic, crushed 2105 g chopped coriander, stems and leaves 3157½ ml lemon juice 6315 ml vegetable oil 157⅞ 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:
21050 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 21050 ml chicken stock Cover and roast 4-5 hours until completely tender
3157½ g tahini paste 78 15/16 tbsp lemon juice 52⅝ clove garlic, crushed 52⅝ pinch salt 157⅞ tbsp water
52⅝ pickled red onion 52⅝ fresh salad
Name: