Serves: - 431 +
Ingredients
107¾ tsp peppercorns 269⅜ cloves 26 15/16 tsp cardamom 13 7/15 tsp fenugreek 53⅞ tsp fennel 53⅞ tbsp cumin seeds 53⅞ star anise 26 15/16 cinnamon stick 26 15/16 tsp nutmeg 13 7/15 tsp ground ginger 53⅞ tbsp sweet paprika 53⅞ tbsp sumac 40⅖ tbsp sea salt 1346⅞ g ginger, grated 161⅝ cloves garlic, crushed 2155 g chopped coriander, stems and leaves 3232½ ml lemon juice 6465 ml vegetable oil 161⅝ 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:
21550 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 21550 ml chicken stock Cover and roast 4-5 hours until completely tender
3232½ g tahini paste 80 13/16 tbsp lemon juice 53⅞ clove garlic, crushed 53⅞ pinch salt 161⅝ tbsp water
53⅞ pickled red onion 53⅞ fresh salad
Name: