Serves: - 565 +
Ingredients
141¼ tsp peppercorns 353⅛ cloves 35 5/16 tsp cardamom 17⅔ tsp fenugreek 70⅝ tsp fennel 70⅝ tbsp cumin seeds 70⅝ star anise 35 5/16 cinnamon stick 35 5/16 tsp nutmeg 17⅔ tsp ground ginger 70⅝ tbsp sweet paprika 70⅝ tbsp sumac 53 tbsp sea salt 1765⅝ g ginger, grated 211⅞ cloves garlic, crushed 2825 g chopped coriander, stems and leaves 4237½ ml lemon juice 8475 ml vegetable oil 211⅞ 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:
28250 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 28250 ml chicken stock Cover and roast 4-5 hours until completely tender
4237½ g tahini paste 105 15/16 tbsp lemon juice 70⅝ clove garlic, crushed 70⅝ pinch salt 211⅞ tbsp water
70⅝ pickled red onion 70⅝ fresh salad
Name: