Serves: - 579 +
Ingredients
144¾ tsp peppercorns 361⅞ cloves 36 3/16 tsp cardamom 18 1/11 tsp fenugreek 72⅜ tsp fennel 72⅜ tbsp cumin seeds 72⅜ star anise 36 3/16 cinnamon stick 36 3/16 tsp nutmeg 18 1/11 tsp ground ginger 72⅜ tbsp sweet paprika 72⅜ tbsp sumac 54 2/7 tbsp sea salt 1809⅜ g ginger, grated 217⅛ cloves garlic, crushed 2895 g chopped coriander, stems and leaves 4342½ ml lemon juice 8685 ml vegetable oil 217⅛ 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:
28950 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 28950 ml chicken stock Cover and roast 4-5 hours until completely tender
4342½ g tahini paste 108 9/16 tbsp lemon juice 72⅜ clove garlic, crushed 72⅜ pinch salt 217⅛ tbsp water
72⅜ pickled red onion 72⅜ fresh salad
Name: