Serves: - 427 +
Ingredients
106¾ tsp peppercorns 266⅞ cloves 26 11/16 tsp cardamom 13⅓ tsp fenugreek 53⅜ tsp fennel 53⅜ tbsp cumin seeds 53⅜ star anise 26 11/16 cinnamon stick 26 11/16 tsp nutmeg 13⅓ tsp ground ginger 53⅜ tbsp sweet paprika 53⅜ tbsp sumac 40 tbsp sea salt 1334⅜ g ginger, grated 160⅛ cloves garlic, crushed 2135 g chopped coriander, stems and leaves 3202½ ml lemon juice 6405 ml vegetable oil 160⅛ 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:
21350 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 21350 ml chicken stock Cover and roast 4-5 hours until completely tender
3202½ g tahini paste 80 1/16 tbsp lemon juice 53⅜ clove garlic, crushed 53⅜ pinch salt 160⅛ tbsp water
53⅜ pickled red onion 53⅜ fresh salad
Name: