Serves: - 499 +
Ingredients
124¾ tsp peppercorns 311⅞ cloves 31 3/16 tsp cardamom 15⅗ tsp fenugreek 62⅜ tsp fennel 62⅜ tbsp cumin seeds 62⅜ star anise 31 3/16 cinnamon stick 31 3/16 tsp nutmeg 15⅗ tsp ground ginger 62⅜ tbsp sweet paprika 62⅜ tbsp sumac 46 7/9 tbsp sea salt 1559⅜ g ginger, grated 187⅛ cloves garlic, crushed 2495 g chopped coriander, stems and leaves 3742½ ml lemon juice 7485 ml vegetable oil 187⅛ 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:
24950 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 24950 ml chicken stock Cover and roast 4-5 hours until completely tender
3742½ g tahini paste 93 9/16 tbsp lemon juice 62⅜ clove garlic, crushed 62⅜ pinch salt 187⅛ tbsp water
62⅜ pickled red onion 62⅜ fresh salad
Name: