Serves: - 661 +
Ingredients
165¼ tsp peppercorns 413⅛ cloves 41 5/16 tsp cardamom 20⅔ tsp fenugreek 82⅝ tsp fennel 82⅝ tbsp cumin seeds 82⅝ star anise 41 5/16 cinnamon stick 41 5/16 tsp nutmeg 20⅔ tsp ground ginger 82⅝ tbsp sweet paprika 82⅝ tbsp sumac 62 tbsp sea salt 2065⅝ g ginger, grated 247⅞ cloves garlic, crushed 3305 g chopped coriander, stems and leaves 4957½ ml lemon juice 9915 ml vegetable oil 247⅞ 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:
33050 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 33050 ml chicken stock Cover and roast 4-5 hours until completely tender
4957½ g tahini paste 123 15/16 tbsp lemon juice 82⅝ clove garlic, crushed 82⅝ pinch salt 247⅞ tbsp water
82⅝ pickled red onion 82⅝ fresh salad
Name: