Serves: - 751 +
Ingredients
187¾ tsp peppercorns 469⅜ cloves 46 15/16 tsp cardamom 23 7/15 tsp fenugreek 93⅞ tsp fennel 93⅞ tbsp cumin seeds 93⅞ star anise 46 15/16 cinnamon stick 46 15/16 tsp nutmeg 23 7/15 tsp ground ginger 93⅞ tbsp sweet paprika 93⅞ tbsp sumac 70⅖ tbsp sea salt 2346⅞ g ginger, grated 281⅝ cloves garlic, crushed 3755 g chopped coriander, stems and leaves 5632½ ml lemon juice 11265 ml vegetable oil 281⅝ 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:
37550 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 37550 ml chicken stock Cover and roast 4-5 hours until completely tender
5632½ g tahini paste 140 13/16 tbsp lemon juice 93⅞ clove garlic, crushed 93⅞ pinch salt 281⅝ tbsp water
93⅞ pickled red onion 93⅞ fresh salad
Name: