Serves: - 461 +
Ingredients
115¼ tsp peppercorns 288⅛ cloves 28 13/16 tsp cardamom 14⅖ tsp fenugreek 57⅝ tsp fennel 57⅝ tbsp cumin seeds 57⅝ star anise 28 13/16 cinnamon stick 28 13/16 tsp nutmeg 14⅖ tsp ground ginger 57⅝ tbsp sweet paprika 57⅝ tbsp sumac 43 2/9 tbsp sea salt 1440⅝ g ginger, grated 172⅞ cloves garlic, crushed 2305 g chopped coriander, stems and leaves 3457½ ml lemon juice 6915 ml vegetable oil 172⅞ 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:
23050 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 23050 ml chicken stock Cover and roast 4-5 hours until completely tender
3457½ g tahini paste 86 7/16 tbsp lemon juice 57⅝ clove garlic, crushed 57⅝ pinch salt 172⅞ tbsp water
57⅝ pickled red onion 57⅝ fresh salad
Name: