Serves: - 433 +
Ingredients
108¼ tsp peppercorns 270⅝ cloves 27 1/16 tsp cardamom 13 8/15 tsp fenugreek 54⅛ tsp fennel 54⅛ tbsp cumin seeds 54⅛ star anise 27 1/16 cinnamon stick 27 1/16 tsp nutmeg 13 8/15 tsp ground ginger 54⅛ tbsp sweet paprika 54⅛ tbsp sumac 40⅗ tbsp sea salt 1353⅛ g ginger, grated 162⅜ cloves garlic, crushed 2165 g chopped coriander, stems and leaves 3247½ ml lemon juice 6495 ml vegetable oil 162⅜ 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:
21650 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 21650 ml chicken stock Cover and roast 4-5 hours until completely tender
3247½ g tahini paste 81 3/16 tbsp lemon juice 54⅛ clove garlic, crushed 54⅛ pinch salt 162⅜ tbsp water
54⅛ pickled red onion 54⅛ fresh salad
Name: