Serves: - 467 +
Ingredients
116¾ tsp peppercorns 291⅞ cloves 29 3/16 tsp cardamom 14⅗ tsp fenugreek 58⅜ tsp fennel 58⅜ tbsp cumin seeds 58⅜ star anise 29 3/16 cinnamon stick 29 3/16 tsp nutmeg 14⅗ tsp ground ginger 58⅜ tbsp sweet paprika 58⅜ tbsp sumac 43 7/9 tbsp sea salt 1459⅜ g ginger, grated 175⅛ cloves garlic, crushed 2335 g chopped coriander, stems and leaves 3502½ ml lemon juice 7005 ml vegetable oil 175⅛ 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:
23350 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 23350 ml chicken stock Cover and roast 4-5 hours until completely tender
3502½ g tahini paste 87 9/16 tbsp lemon juice 58⅜ clove garlic, crushed 58⅜ pinch salt 175⅛ tbsp water
58⅜ pickled red onion 58⅜ fresh salad
Name: