Serves: - 519 +
Ingredients
129¾ tsp peppercorns 324⅜ cloves 32 7/16 tsp cardamom 16 2/9 tsp fenugreek 64⅞ tsp fennel 64⅞ tbsp cumin seeds 64⅞ star anise 32 7/16 cinnamon stick 32 7/16 tsp nutmeg 16 2/9 tsp ground ginger 64⅞ tbsp sweet paprika 64⅞ tbsp sumac 48⅔ tbsp sea salt 1621⅞ g ginger, grated 194⅝ cloves garlic, crushed 2595 g chopped coriander, stems and leaves 3892½ ml lemon juice 7785 ml vegetable oil 194⅝ 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:
25950 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 25950 ml chicken stock Cover and roast 4-5 hours until completely tender
3892½ g tahini paste 97 5/16 tbsp lemon juice 64⅞ clove garlic, crushed 64⅞ pinch salt 194⅝ tbsp water
64⅞ pickled red onion 64⅞ fresh salad
Name: