Serves: - 487 +
Ingredients
121¾ tsp peppercorns 304⅜ cloves 30 7/16 tsp cardamom 15 2/9 tsp fenugreek 60⅞ tsp fennel 60⅞ tbsp cumin seeds 60⅞ star anise 30 7/16 cinnamon stick 30 7/16 tsp nutmeg 15 2/9 tsp ground ginger 60⅞ tbsp sweet paprika 60⅞ tbsp sumac 45⅔ tbsp sea salt 1521⅞ g ginger, grated 182⅝ cloves garlic, crushed 2435 g chopped coriander, stems and leaves 3652½ ml lemon juice 7305 ml vegetable oil 182⅝ 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:
24350 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 24350 ml chicken stock Cover and roast 4-5 hours until completely tender
3652½ g tahini paste 91 5/16 tbsp lemon juice 60⅞ clove garlic, crushed 60⅞ pinch salt 182⅝ tbsp water
60⅞ pickled red onion 60⅞ fresh salad
Name: