Serves: - 561 +
Ingredients
140¼ tsp peppercorns 350⅝ cloves 35 1/16 tsp cardamom 17 8/15 tsp fenugreek 70⅛ tsp fennel 70⅛ tbsp cumin seeds 70⅛ star anise 35 1/16 cinnamon stick 35 1/16 tsp nutmeg 17 8/15 tsp ground ginger 70⅛ tbsp sweet paprika 70⅛ tbsp sumac 52⅗ tbsp sea salt 1753⅛ g ginger, grated 210⅜ cloves garlic, crushed 2805 g chopped coriander, stems and leaves 4207½ ml lemon juice 8415 ml vegetable oil 210⅜ 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:
28050 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 28050 ml chicken stock Cover and roast 4-5 hours until completely tender
4207½ g tahini paste 105 3/16 tbsp lemon juice 70⅛ clove garlic, crushed 70⅛ pinch salt 210⅜ tbsp water
70⅛ pickled red onion 70⅛ fresh salad
Name: