Serves: - 465 +
Ingredients
116¼ tsp peppercorns 290⅝ cloves 29 1/16 tsp cardamom 14 8/15 tsp fenugreek 58⅛ tsp fennel 58⅛ tbsp cumin seeds 58⅛ star anise 29 1/16 cinnamon stick 29 1/16 tsp nutmeg 14 8/15 tsp ground ginger 58⅛ tbsp sweet paprika 58⅛ tbsp sumac 43⅗ tbsp sea salt 1453⅛ g ginger, grated 174⅜ cloves garlic, crushed 2325 g chopped coriander, stems and leaves 3487½ ml lemon juice 6975 ml vegetable oil 174⅜ 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:
23250 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 23250 ml chicken stock Cover and roast 4-5 hours until completely tender
3487½ g tahini paste 87 3/16 tbsp lemon juice 58⅛ clove garlic, crushed 58⅛ pinch salt 174⅜ tbsp water
58⅛ pickled red onion 58⅛ fresh salad
Name: