Serves: - 759 +
Ingredients
189¾ tsp peppercorns 474⅜ cloves 47 7/16 tsp cardamom 23 5/7 tsp fenugreek 94⅞ tsp fennel 94⅞ tbsp cumin seeds 94⅞ star anise 47 7/16 cinnamon stick 47 7/16 tsp nutmeg 23 5/7 tsp ground ginger 94⅞ tbsp sweet paprika 94⅞ tbsp sumac 71 2/13 tbsp sea salt 2371⅞ g ginger, grated 284⅝ cloves garlic, crushed 3795 g chopped coriander, stems and leaves 5692½ ml lemon juice 11385 ml vegetable oil 284⅝ 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:
37950 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 37950 ml chicken stock Cover and roast 4-5 hours until completely tender
5692½ g tahini paste 142 5/16 tbsp lemon juice 94⅞ clove garlic, crushed 94⅞ pinch salt 284⅝ tbsp water
94⅞ pickled red onion 94⅞ fresh salad
Name: