Serves: - 733 +
Ingredients
183¼ tsp peppercorns 458⅛ cloves 45 13/16 tsp cardamom 22 10/11 tsp fenugreek 91⅝ tsp fennel 91⅝ tbsp cumin seeds 91⅝ star anise 45 13/16 cinnamon stick 45 13/16 tsp nutmeg 22 10/11 tsp ground ginger 91⅝ tbsp sweet paprika 91⅝ tbsp sumac 68 5/7 tbsp sea salt 2290⅝ g ginger, grated 274⅞ cloves garlic, crushed 3665 g chopped coriander, stems and leaves 5497½ ml lemon juice 10995 ml vegetable oil 274⅞ 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:
36650 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 36650 ml chicken stock Cover and roast 4-5 hours until completely tender
5497½ g tahini paste 137 7/16 tbsp lemon juice 91⅝ clove garlic, crushed 91⅝ pinch salt 274⅞ tbsp water
91⅝ pickled red onion 91⅝ fresh salad
Name: