Serves: - 491 +
Ingredients
122¾ tsp peppercorns 306⅞ cloves 30 11/16 tsp cardamom 15⅓ tsp fenugreek 61⅜ tsp fennel 61⅜ tbsp cumin seeds 61⅜ star anise 30 11/16 cinnamon stick 30 11/16 tsp nutmeg 15⅓ tsp ground ginger 61⅜ tbsp sweet paprika 61⅜ tbsp sumac 46 tbsp sea salt 1534⅜ g ginger, grated 184⅛ cloves garlic, crushed 2455 g chopped coriander, stems and leaves 3682½ ml lemon juice 7365 ml vegetable oil 184⅛ 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:
24550 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 24550 ml chicken stock Cover and roast 4-5 hours until completely tender
3682½ g tahini paste 92 1/16 tbsp lemon juice 61⅜ clove garlic, crushed 61⅜ pinch salt 184⅛ tbsp water
61⅜ pickled red onion 61⅜ fresh salad
Name: