Serves: - 511 +
Ingredients
127¾ tsp peppercorns 319⅜ cloves 31 15/16 tsp cardamom 16 tsp fenugreek 63⅞ tsp fennel 63⅞ tbsp cumin seeds 63⅞ star anise 31 15/16 cinnamon stick 31 15/16 tsp nutmeg 16 tsp ground ginger 63⅞ tbsp sweet paprika 63⅞ tbsp sumac 47 10/11 tbsp sea salt 1596⅞ g ginger, grated 191⅝ cloves garlic, crushed 2555 g chopped coriander, stems and leaves 3832½ ml lemon juice 7665 ml vegetable oil 191⅝ 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:
25550 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 25550 ml chicken stock Cover and roast 4-5 hours until completely tender
3832½ g tahini paste 95 13/16 tbsp lemon juice 63⅞ clove garlic, crushed 63⅞ pinch salt 191⅝ tbsp water
63⅞ pickled red onion 63⅞ fresh salad
Name: