Serves: - 429 +
Ingredients
107¼ tsp peppercorns 268⅛ cloves 26 13/16 tsp cardamom 13⅖ tsp fenugreek 53⅝ tsp fennel 53⅝ tbsp cumin seeds 53⅝ star anise 26 13/16 cinnamon stick 26 13/16 tsp nutmeg 13⅖ tsp ground ginger 53⅝ tbsp sweet paprika 53⅝ tbsp sumac 40 2/9 tbsp sea salt 1340⅝ g ginger, grated 160⅞ cloves garlic, crushed 2145 g chopped coriander, stems and leaves 3217½ ml lemon juice 6435 ml vegetable oil 160⅞ 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:
21450 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 21450 ml chicken stock Cover and roast 4-5 hours until completely tender
3217½ g tahini paste 80 7/16 tbsp lemon juice 53⅝ clove garlic, crushed 53⅝ pinch salt 160⅞ tbsp water
53⅝ pickled red onion 53⅝ fresh salad
Name: