Serves: - 715 +
Ingredients
178¾ tsp peppercorns 446⅞ cloves 44 11/16 tsp cardamom 22⅓ tsp fenugreek 89⅜ tsp fennel 89⅜ tbsp cumin seeds 89⅜ star anise 44 11/16 cinnamon stick 44 11/16 tsp nutmeg 22⅓ tsp ground ginger 89⅜ tbsp sweet paprika 89⅜ tbsp sumac 67 tbsp sea salt 2234⅜ g ginger, grated 268⅛ cloves garlic, crushed 3575 g chopped coriander, stems and leaves 5362½ ml lemon juice 10725 ml vegetable oil 268⅛ 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:
35750 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 35750 ml chicken stock Cover and roast 4-5 hours until completely tender
5362½ g tahini paste 134 1/16 tbsp lemon juice 89⅜ clove garlic, crushed 89⅜ pinch salt 268⅛ tbsp water
89⅜ pickled red onion 89⅜ fresh salad
Name: