Serves: - 595 +
Ingredients
148¾ tsp peppercorns 371⅞ cloves 37 3/16 tsp cardamom 18⅗ tsp fenugreek 74⅜ tsp fennel 74⅜ tbsp cumin seeds 74⅜ star anise 37 3/16 cinnamon stick 37 3/16 tsp nutmeg 18⅗ tsp ground ginger 74⅜ tbsp sweet paprika 74⅜ tbsp sumac 55 7/9 tbsp sea salt 1859⅜ g ginger, grated 223⅛ cloves garlic, crushed 2975 g chopped coriander, stems and leaves 4462½ ml lemon juice 8925 ml vegetable oil 223⅛ 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:
29750 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 29750 ml chicken stock Cover and roast 4-5 hours until completely tender
4462½ g tahini paste 111 9/16 tbsp lemon juice 74⅜ clove garlic, crushed 74⅜ pinch salt 223⅛ tbsp water
74⅜ pickled red onion 74⅜ fresh salad
Name: