Serves: - 569 +
Ingredients
142¼ tsp peppercorns 355⅝ cloves 35 9/16 tsp cardamom 17 7/9 tsp fenugreek 71⅛ tsp fennel 71⅛ tbsp cumin seeds 71⅛ star anise 35 9/16 cinnamon stick 35 9/16 tsp nutmeg 17 7/9 tsp ground ginger 71⅛ tbsp sweet paprika 71⅛ tbsp sumac 53⅓ tbsp sea salt 1778⅛ g ginger, grated 213⅜ cloves garlic, crushed 2845 g chopped coriander, stems and leaves 4267½ ml lemon juice 8535 ml vegetable oil 213⅜ 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:
28450 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 28450 ml chicken stock Cover and roast 4-5 hours until completely tender
4267½ g tahini paste 106 11/16 tbsp lemon juice 71⅛ clove garlic, crushed 71⅛ pinch salt 213⅜ tbsp water
71⅛ pickled red onion 71⅛ fresh salad
Name: