Serves: - 501 +
Ingredients
125¼ tsp peppercorns 313⅛ cloves 31 5/16 tsp cardamom 15⅔ tsp fenugreek 62⅝ tsp fennel 62⅝ tbsp cumin seeds 62⅝ star anise 31 5/16 cinnamon stick 31 5/16 tsp nutmeg 15⅔ tsp ground ginger 62⅝ tbsp sweet paprika 62⅝ tbsp sumac 47 tbsp sea salt 1565⅝ g ginger, grated 187⅞ cloves garlic, crushed 2505 g chopped coriander, stems and leaves 3757½ ml lemon juice 7515 ml vegetable oil 187⅞ 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:
25050 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 25050 ml chicken stock Cover and roast 4-5 hours until completely tender
3757½ g tahini paste 93 15/16 tbsp lemon juice 62⅝ clove garlic, crushed 62⅝ pinch salt 187⅞ tbsp water
62⅝ pickled red onion 62⅝ fresh salad
Name: