Serves: - 675 +
Ingredients
168¾ tsp peppercorns 421⅞ cloves 42 3/16 tsp cardamom 21 1/11 tsp fenugreek 84⅜ tsp fennel 84⅜ tbsp cumin seeds 84⅜ star anise 42 3/16 cinnamon stick 42 3/16 tsp nutmeg 21 1/11 tsp ground ginger 84⅜ tbsp sweet paprika 84⅜ tbsp sumac 63 2/7 tbsp sea salt 2109⅜ g ginger, grated 253⅛ cloves garlic, crushed 3375 g chopped coriander, stems and leaves 5062½ ml lemon juice 10125 ml vegetable oil 253⅛ 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:
33750 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 33750 ml chicken stock Cover and roast 4-5 hours until completely tender
5062½ g tahini paste 126 9/16 tbsp lemon juice 84⅜ clove garlic, crushed 84⅜ pinch salt 253⅛ tbsp water
84⅜ pickled red onion 84⅜ fresh salad
Name: