Serves: - 493 +
Ingredients
123¼ tsp peppercorns 308⅛ cloves 30 13/16 tsp cardamom 15⅖ tsp fenugreek 61⅝ tsp fennel 61⅝ tbsp cumin seeds 61⅝ star anise 30 13/16 cinnamon stick 30 13/16 tsp nutmeg 15⅖ tsp ground ginger 61⅝ tbsp sweet paprika 61⅝ tbsp sumac 46 2/9 tbsp sea salt 1540⅝ g ginger, grated 184⅞ cloves garlic, crushed 2465 g chopped coriander, stems and leaves 3697½ ml lemon juice 7395 ml vegetable oil 184⅞ 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:
24650 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 24650 ml chicken stock Cover and roast 4-5 hours until completely tender
3697½ g tahini paste 92 7/16 tbsp lemon juice 61⅝ clove garlic, crushed 61⅝ pinch salt 184⅞ tbsp water
61⅝ pickled red onion 61⅝ fresh salad
Name: