Serves: - 725 +
Ingredients
181¼ tsp peppercorns 453⅛ cloves 45 5/16 tsp cardamom 22⅔ tsp fenugreek 90⅝ tsp fennel 90⅝ tbsp cumin seeds 90⅝ star anise 45 5/16 cinnamon stick 45 5/16 tsp nutmeg 22⅔ tsp ground ginger 90⅝ tbsp sweet paprika 90⅝ tbsp sumac 68 tbsp sea salt 2265⅝ g ginger, grated 271⅞ cloves garlic, crushed 3625 g chopped coriander, stems and leaves 5437½ ml lemon juice 10875 ml vegetable oil 271⅞ 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:
36250 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 36250 ml chicken stock Cover and roast 4-5 hours until completely tender
5437½ g tahini paste 135 15/16 tbsp lemon juice 90⅝ clove garlic, crushed 90⅝ pinch salt 271⅞ tbsp water
90⅝ pickled red onion 90⅝ fresh salad
Name: