Serves: - 469 +
Ingredients
117¼ tsp peppercorns 293⅛ cloves 29 5/16 tsp cardamom 14⅔ tsp fenugreek 58⅝ tsp fennel 58⅝ tbsp cumin seeds 58⅝ star anise 29 5/16 cinnamon stick 29 5/16 tsp nutmeg 14⅔ tsp ground ginger 58⅝ tbsp sweet paprika 58⅝ tbsp sumac 44 tbsp sea salt 1465⅝ g ginger, grated 175⅞ cloves garlic, crushed 2345 g chopped coriander, stems and leaves 3517½ ml lemon juice 7035 ml vegetable oil 175⅞ 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:
23450 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 23450 ml chicken stock Cover and roast 4-5 hours until completely tender
3517½ g tahini paste 87 15/16 tbsp lemon juice 58⅝ clove garlic, crushed 58⅝ pinch salt 175⅞ tbsp water
58⅝ pickled red onion 58⅝ fresh salad
Name: