Serves: - 651 +
Ingredients
162¾ tsp peppercorns 406⅞ cloves 40 11/16 tsp cardamom 20⅓ tsp fenugreek 81⅜ tsp fennel 81⅜ tbsp cumin seeds 81⅜ star anise 40 11/16 cinnamon stick 40 11/16 tsp nutmeg 20⅓ tsp ground ginger 81⅜ tbsp sweet paprika 81⅜ tbsp sumac 61 tbsp sea salt 2034⅜ g ginger, grated 244⅛ cloves garlic, crushed 3255 g chopped coriander, stems and leaves 4882½ ml lemon juice 9765 ml vegetable oil 244⅛ 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:
32550 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 32550 ml chicken stock Cover and roast 4-5 hours until completely tender
4882½ g tahini paste 122 1/16 tbsp lemon juice 81⅜ clove garlic, crushed 81⅜ pinch salt 244⅛ tbsp water
81⅜ pickled red onion 81⅜ fresh salad
Name: