Serves: - 437 +
Ingredients
109¼ tsp peppercorns 273⅛ cloves 27 5/16 tsp cardamom 13⅔ tsp fenugreek 54⅝ tsp fennel 54⅝ tbsp cumin seeds 54⅝ star anise 27 5/16 cinnamon stick 27 5/16 tsp nutmeg 13⅔ tsp ground ginger 54⅝ tbsp sweet paprika 54⅝ tbsp sumac 41 tbsp sea salt 1365⅝ g ginger, grated 163⅞ cloves garlic, crushed 2185 g chopped coriander, stems and leaves 3277½ ml lemon juice 6555 ml vegetable oil 163⅞ 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:
21850 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 21850 ml chicken stock Cover and roast 4-5 hours until completely tender
3277½ g tahini paste 81 15/16 tbsp lemon juice 54⅝ clove garlic, crushed 54⅝ pinch salt 163⅞ tbsp water
54⅝ pickled red onion 54⅝ fresh salad
Name: