Serves: - 583 +
Ingredients
145¾ tsp peppercorns 364⅜ cloves 36 7/16 tsp cardamom 18 2/9 tsp fenugreek 72⅞ tsp fennel 72⅞ tbsp cumin seeds 72⅞ star anise 36 7/16 cinnamon stick 36 7/16 tsp nutmeg 18 2/9 tsp ground ginger 72⅞ tbsp sweet paprika 72⅞ tbsp sumac 54⅔ tbsp sea salt 1821⅞ g ginger, grated 218⅝ cloves garlic, crushed 2915 g chopped coriander, stems and leaves 4372½ ml lemon juice 8745 ml vegetable oil 218⅝ 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:
29150 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 29150 ml chicken stock Cover and roast 4-5 hours until completely tender
4372½ g tahini paste 109 5/16 tbsp lemon juice 72⅞ clove garlic, crushed 72⅞ pinch salt 218⅝ tbsp water
72⅞ pickled red onion 72⅞ fresh salad
Name: