Serves: - 625 +
Ingredients
156¼ tsp peppercorns 390⅝ cloves 39 1/16 tsp cardamom 19 8/15 tsp fenugreek 78⅛ tsp fennel 78⅛ tbsp cumin seeds 78⅛ star anise 39 1/16 cinnamon stick 39 1/16 tsp nutmeg 19 8/15 tsp ground ginger 78⅛ tbsp sweet paprika 78⅛ tbsp sumac 58⅗ tbsp sea salt 1953⅛ g ginger, grated 234⅜ cloves garlic, crushed 3125 g chopped coriander, stems and leaves 4687½ ml lemon juice 9375 ml vegetable oil 234⅜ 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:
31250 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 31250 ml chicken stock Cover and roast 4-5 hours until completely tender
4687½ g tahini paste 117 3/16 tbsp lemon juice 78⅛ clove garlic, crushed 78⅛ pinch salt 234⅜ tbsp water
78⅛ pickled red onion 78⅛ fresh salad
Name: