Serves: - 475 +
Ingredients
118¾ tsp peppercorns 296⅞ cloves 29 11/16 tsp cardamom 14 11/13 tsp fenugreek 59⅜ tsp fennel 59⅜ tbsp cumin seeds 59⅜ star anise 29 11/16 cinnamon stick 29 11/16 tsp nutmeg 14 11/13 tsp ground ginger 59⅜ tbsp sweet paprika 59⅜ tbsp sumac 44 8/15 tbsp sea salt 1484⅜ g ginger, grated 178⅛ cloves garlic, crushed 2375 g chopped coriander, stems and leaves 3562½ ml lemon juice 7125 ml vegetable oil 178⅛ 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:
23750 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 23750 ml chicken stock Cover and roast 4-5 hours until completely tender
3562½ g tahini paste 89 1/16 tbsp lemon juice 59⅜ clove garlic, crushed 59⅜ pinch salt 178⅛ tbsp water
59⅜ pickled red onion 59⅜ fresh salad
Name: