Serves: - 423 +
Ingredients
105¾ tsp peppercorns 264⅜ cloves 26 7/16 tsp cardamom 13 2/9 tsp fenugreek 52⅞ tsp fennel 52⅞ tbsp cumin seeds 52⅞ star anise 26 7/16 cinnamon stick 26 7/16 tsp nutmeg 13 2/9 tsp ground ginger 52⅞ tbsp sweet paprika 52⅞ tbsp sumac 39⅔ tbsp sea salt 1321⅞ g ginger, grated 158⅝ cloves garlic, crushed 2115 g chopped coriander, stems and leaves 3172½ ml lemon juice 6345 ml vegetable oil 158⅝ 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:
21150 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 21150 ml chicken stock Cover and roast 4-5 hours until completely tender
3172½ g tahini paste 79 5/16 tbsp lemon juice 52⅞ clove garlic, crushed 52⅞ pinch salt 158⅝ tbsp water
52⅞ pickled red onion 52⅞ fresh salad
Name: