Serves: - 747 +
Ingredients
186¾ tsp peppercorns 466⅞ cloves 46 11/16 tsp cardamom 23⅓ tsp fenugreek 93⅜ tsp fennel 93⅜ tbsp cumin seeds 93⅜ star anise 46 11/16 cinnamon stick 46 11/16 tsp nutmeg 23⅓ tsp ground ginger 93⅜ tbsp sweet paprika 93⅜ tbsp sumac 70 tbsp sea salt 2334⅜ g ginger, grated 280⅛ cloves garlic, crushed 3735 g chopped coriander, stems and leaves 5602½ ml lemon juice 11205 ml vegetable oil 280⅛ 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:
37350 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 37350 ml chicken stock Cover and roast 4-5 hours until completely tender
5602½ g tahini paste 140 1/16 tbsp lemon juice 93⅜ clove garlic, crushed 93⅜ pinch salt 280⅛ tbsp water
93⅜ pickled red onion 93⅜ fresh salad
Name: