Serves: - 497 +
Ingredients
124¼ tsp peppercorns 310⅝ cloves 31 1/16 tsp cardamom 15 8/15 tsp fenugreek 62⅛ tsp fennel 62⅛ tbsp cumin seeds 62⅛ star anise 31 1/16 cinnamon stick 31 1/16 tsp nutmeg 15 8/15 tsp ground ginger 62⅛ tbsp sweet paprika 62⅛ tbsp sumac 46⅗ tbsp sea salt 1553⅛ g ginger, grated 186⅜ cloves garlic, crushed 2485 g chopped coriander, stems and leaves 3727½ ml lemon juice 7455 ml vegetable oil 186⅜ 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:
24850 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 24850 ml chicken stock Cover and roast 4-5 hours until completely tender
3727½ g tahini paste 93 3/16 tbsp lemon juice 62⅛ clove garlic, crushed 62⅛ pinch salt 186⅜ tbsp water
62⅛ pickled red onion 62⅛ fresh salad
Name: