Serves: - 679 +
Ingredients
169¾ tsp peppercorns 424⅜ cloves 42 7/16 tsp cardamom 21 2/9 tsp fenugreek 84⅞ tsp fennel 84⅞ tbsp cumin seeds 84⅞ star anise 42 7/16 cinnamon stick 42 7/16 tsp nutmeg 21 2/9 tsp ground ginger 84⅞ tbsp sweet paprika 84⅞ tbsp sumac 63⅔ tbsp sea salt 2121⅞ g ginger, grated 254⅝ cloves garlic, crushed 3395 g chopped coriander, stems and leaves 5092½ ml lemon juice 10185 ml vegetable oil 254⅝ 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:
33950 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 33950 ml chicken stock Cover and roast 4-5 hours until completely tender
5092½ g tahini paste 127 5/16 tbsp lemon juice 84⅞ clove garlic, crushed 84⅞ pinch salt 254⅝ tbsp water
84⅞ pickled red onion 84⅞ fresh salad
Name: