Serves: - 677 +
Ingredients
169¼ tsp peppercorns 423⅛ cloves 42 5/16 tsp cardamom 21 2/13 tsp fenugreek 84⅝ tsp fennel 84⅝ tbsp cumin seeds 84⅝ star anise 42 5/16 cinnamon stick 42 5/16 tsp nutmeg 21 2/13 tsp ground ginger 84⅝ tbsp sweet paprika 84⅝ tbsp sumac 63 7/15 tbsp sea salt 2115⅝ g ginger, grated 253⅞ cloves garlic, crushed 3385 g chopped coriander, stems and leaves 5077½ ml lemon juice 10155 ml vegetable oil 253⅞ 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:
33850 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 33850 ml chicken stock Cover and roast 4-5 hours until completely tender
5077½ g tahini paste 126 15/16 tbsp lemon juice 84⅝ clove garlic, crushed 84⅝ pinch salt 253⅞ tbsp water
84⅝ pickled red onion 84⅝ fresh salad
Name: