Serves: - 719 +
Ingredients
179¾ tsp peppercorns 449⅜ cloves 44 15/16 tsp cardamom 22 7/15 tsp fenugreek 89⅞ tsp fennel 89⅞ tbsp cumin seeds 89⅞ star anise 44 15/16 cinnamon stick 44 15/16 tsp nutmeg 22 7/15 tsp ground ginger 89⅞ tbsp sweet paprika 89⅞ tbsp sumac 67⅖ tbsp sea salt 2246⅞ g ginger, grated 269⅝ cloves garlic, crushed 3595 g chopped coriander, stems and leaves 5392½ ml lemon juice 10785 ml vegetable oil 269⅝ 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:
35950 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 35950 ml chicken stock Cover and roast 4-5 hours until completely tender
5392½ g tahini paste 134 13/16 tbsp lemon juice 89⅞ clove garlic, crushed 89⅞ pinch salt 269⅝ tbsp water
89⅞ pickled red onion 89⅞ fresh salad
Name: