Serves: - 545 +
Ingredients
136¼ tsp peppercorns 340⅝ cloves 34 1/16 tsp cardamom 17 tsp fenugreek 68⅛ tsp fennel 68⅛ tbsp cumin seeds 68⅛ star anise 34 1/16 cinnamon stick 34 1/16 tsp nutmeg 17 tsp ground ginger 68⅛ tbsp sweet paprika 68⅛ tbsp sumac 51 1/11 tbsp sea salt 1703⅛ g ginger, grated 204⅜ cloves garlic, crushed 2725 g chopped coriander, stems and leaves 4087½ ml lemon juice 8175 ml vegetable oil 204⅜ 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:
27250 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 27250 ml chicken stock Cover and roast 4-5 hours until completely tender
4087½ g tahini paste 102 3/16 tbsp lemon juice 68⅛ clove garlic, crushed 68⅛ pinch salt 204⅜ tbsp water
68⅛ pickled red onion 68⅛ fresh salad
Name: