Serves: - 641 +
Ingredients
160¼ tsp peppercorns 400⅝ cloves 40 1/16 tsp cardamom 20 tsp fenugreek 80⅛ tsp fennel 80⅛ tbsp cumin seeds 80⅛ star anise 40 1/16 cinnamon stick 40 1/16 tsp nutmeg 20 tsp ground ginger 80⅛ tbsp sweet paprika 80⅛ tbsp sumac 60 1/11 tbsp sea salt 2003⅛ g ginger, grated 240⅜ cloves garlic, crushed 3205 g chopped coriander, stems and leaves 4807½ ml lemon juice 9615 ml vegetable oil 240⅜ 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:
32050 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 32050 ml chicken stock Cover and roast 4-5 hours until completely tender
4807½ g tahini paste 120 3/16 tbsp lemon juice 80⅛ clove garlic, crushed 80⅛ pinch salt 240⅜ tbsp water
80⅛ pickled red onion 80⅛ fresh salad
Name: