Serves: - 555 +
Ingredients
138¾ tsp peppercorns 346⅞ cloves 34 11/16 tsp cardamom 17⅓ tsp fenugreek 69⅜ tsp fennel 69⅜ tbsp cumin seeds 69⅜ star anise 34 11/16 cinnamon stick 34 11/16 tsp nutmeg 17⅓ tsp ground ginger 69⅜ tbsp sweet paprika 69⅜ tbsp sumac 52 tbsp sea salt 1734⅜ g ginger, grated 208⅛ cloves garlic, crushed 2775 g chopped coriander, stems and leaves 4162½ ml lemon juice 8325 ml vegetable oil 208⅛ 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:
27750 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 27750 ml chicken stock Cover and roast 4-5 hours until completely tender
4162½ g tahini paste 104 1/16 tbsp lemon juice 69⅜ clove garlic, crushed 69⅜ pinch salt 208⅛ tbsp water
69⅜ pickled red onion 69⅜ fresh salad
Name: