Serves: - 591 +
Ingredients
147¾ tsp peppercorns 369⅜ cloves 36 15/16 tsp cardamom 18 7/15 tsp fenugreek 73⅞ tsp fennel 73⅞ tbsp cumin seeds 73⅞ star anise 36 15/16 cinnamon stick 36 15/16 tsp nutmeg 18 7/15 tsp ground ginger 73⅞ tbsp sweet paprika 73⅞ tbsp sumac 55⅖ tbsp sea salt 1846⅞ g ginger, grated 221⅝ cloves garlic, crushed 2955 g chopped coriander, stems and leaves 4432½ ml lemon juice 8865 ml vegetable oil 221⅝ 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:
29550 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 29550 ml chicken stock Cover and roast 4-5 hours until completely tender
4432½ g tahini paste 110 13/16 tbsp lemon juice 73⅞ clove garlic, crushed 73⅞ pinch salt 221⅝ tbsp water
73⅞ pickled red onion 73⅞ fresh salad
Name: