Serves: - 451 +
Ingredients
112¾ tsp peppercorns 281⅞ cloves 28 3/16 tsp cardamom 14 1/11 tsp fenugreek 56⅜ tsp fennel 56⅜ tbsp cumin seeds 56⅜ star anise 28 3/16 cinnamon stick 28 3/16 tsp nutmeg 14 1/11 tsp ground ginger 56⅜ tbsp sweet paprika 56⅜ tbsp sumac 42 2/7 tbsp sea salt 1409⅜ g ginger, grated 169⅛ cloves garlic, crushed 2255 g chopped coriander, stems and leaves 3382½ ml lemon juice 6765 ml vegetable oil 169⅛ 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:
22550 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 22550 ml chicken stock Cover and roast 4-5 hours until completely tender
3382½ g tahini paste 84 9/16 tbsp lemon juice 56⅜ clove garlic, crushed 56⅜ pinch salt 169⅛ tbsp water
56⅜ pickled red onion 56⅜ fresh salad
Name: