Serves: - 445 +
Ingredients
111¼ tsp peppercorns 278⅛ cloves 27 13/16 tsp cardamom 13 10/11 tsp fenugreek 55⅝ tsp fennel 55⅝ tbsp cumin seeds 55⅝ star anise 27 13/16 cinnamon stick 27 13/16 tsp nutmeg 13 10/11 tsp ground ginger 55⅝ tbsp sweet paprika 55⅝ tbsp sumac 41 5/7 tbsp sea salt 1390⅝ g ginger, grated 166⅞ cloves garlic, crushed 2225 g chopped coriander, stems and leaves 3337½ ml lemon juice 6675 ml vegetable oil 166⅞ 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:
22250 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 22250 ml chicken stock Cover and roast 4-5 hours until completely tender
3337½ g tahini paste 83 7/16 tbsp lemon juice 55⅝ clove garlic, crushed 55⅝ pinch salt 166⅞ tbsp water
55⅝ pickled red onion 55⅝ fresh salad
Name: