Serves: - 673 +
Ingredients
168¼ tsp peppercorns 420⅝ cloves 42 1/16 tsp cardamom 21 tsp fenugreek 84⅛ tsp fennel 84⅛ tbsp cumin seeds 84⅛ star anise 42 1/16 cinnamon stick 42 1/16 tsp nutmeg 21 tsp ground ginger 84⅛ tbsp sweet paprika 84⅛ tbsp sumac 63 1/11 tbsp sea salt 2103⅛ g ginger, grated 252⅜ cloves garlic, crushed 3365 g chopped coriander, stems and leaves 5047½ ml lemon juice 10095 ml vegetable oil 252⅜ 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:
33650 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 33650 ml chicken stock Cover and roast 4-5 hours until completely tender
5047½ g tahini paste 126 3/16 tbsp lemon juice 84⅛ clove garlic, crushed 84⅛ pinch salt 252⅜ tbsp water
84⅛ pickled red onion 84⅛ fresh salad
Name: