Serves: - 495 +
Ingredients
123¾ tsp peppercorns 309⅜ cloves 30 15/16 tsp cardamom 15 7/15 tsp fenugreek 61⅞ tsp fennel 61⅞ tbsp cumin seeds 61⅞ star anise 30 15/16 cinnamon stick 30 15/16 tsp nutmeg 15 7/15 tsp ground ginger 61⅞ tbsp sweet paprika 61⅞ tbsp sumac 46⅖ tbsp sea salt 1546⅞ g ginger, grated 185⅝ cloves garlic, crushed 2475 g chopped coriander, stems and leaves 3712½ ml lemon juice 7425 ml vegetable oil 185⅝ 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:
24750 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 24750 ml chicken stock Cover and roast 4-5 hours until completely tender
3712½ g tahini paste 92 13/16 tbsp lemon juice 61⅞ clove garlic, crushed 61⅞ pinch salt 185⅝ tbsp water
61⅞ pickled red onion 61⅞ fresh salad
Name: