Serves: - 653 +
Ingredients
163¼ tsp peppercorns 408⅛ cloves 40 13/16 tsp cardamom 20⅖ tsp fenugreek 81⅝ tsp fennel 81⅝ tbsp cumin seeds 81⅝ star anise 40 13/16 cinnamon stick 40 13/16 tsp nutmeg 20⅖ tsp ground ginger 81⅝ tbsp sweet paprika 81⅝ tbsp sumac 61 2/9 tbsp sea salt 2040⅝ g ginger, grated 244⅞ cloves garlic, crushed 3265 g chopped coriander, stems and leaves 4897½ ml lemon juice 9795 ml vegetable oil 244⅞ 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:
32650 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 32650 ml chicken stock Cover and roast 4-5 hours until completely tender
4897½ g tahini paste 122 7/16 tbsp lemon juice 81⅝ clove garlic, crushed 81⅝ pinch salt 244⅞ tbsp water
81⅝ pickled red onion 81⅝ fresh salad
Name: