Serves: - 513 +
Ingredients
128¼ tsp peppercorns 320⅝ cloves 32 1/16 tsp cardamom 16 tsp fenugreek 64⅛ tsp fennel 64⅛ tbsp cumin seeds 64⅛ star anise 32 1/16 cinnamon stick 32 1/16 tsp nutmeg 16 tsp ground ginger 64⅛ tbsp sweet paprika 64⅛ tbsp sumac 48 1/11 tbsp sea salt 1603⅛ g ginger, grated 192⅜ cloves garlic, crushed 2565 g chopped coriander, stems and leaves 3847½ ml lemon juice 7695 ml vegetable oil 192⅜ 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:
25650 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 25650 ml chicken stock Cover and roast 4-5 hours until completely tender
3847½ g tahini paste 96 3/16 tbsp lemon juice 64⅛ clove garlic, crushed 64⅛ pinch salt 192⅜ tbsp water
64⅛ pickled red onion 64⅛ fresh salad
Name: