Serves: - 577 +
Ingredients
144¼ tsp peppercorns 360⅝ cloves 36 1/16 tsp cardamom 18 tsp fenugreek 72⅛ tsp fennel 72⅛ tbsp cumin seeds 72⅛ star anise 36 1/16 cinnamon stick 36 1/16 tsp nutmeg 18 tsp ground ginger 72⅛ tbsp sweet paprika 72⅛ tbsp sumac 54 1/11 tbsp sea salt 1803⅛ g ginger, grated 216⅜ cloves garlic, crushed 2885 g chopped coriander, stems and leaves 4327½ ml lemon juice 8655 ml vegetable oil 216⅜ 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:
28850 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 28850 ml chicken stock Cover and roast 4-5 hours until completely tender
4327½ g tahini paste 108 3/16 tbsp lemon juice 72⅛ clove garlic, crushed 72⅛ pinch salt 216⅜ tbsp water
72⅛ pickled red onion 72⅛ fresh salad
Name: