Serves: - 769 +
Ingredients
192¼ tsp peppercorns 480⅝ cloves 48 1/16 tsp cardamom 24 tsp fenugreek 96⅛ tsp fennel 96⅛ tbsp cumin seeds 96⅛ star anise 48 1/16 cinnamon stick 48 1/16 tsp nutmeg 24 tsp ground ginger 96⅛ tbsp sweet paprika 96⅛ tbsp sumac 72 1/11 tbsp sea salt 2403⅛ g ginger, grated 288⅜ cloves garlic, crushed 3845 g chopped coriander, stems and leaves 5767½ ml lemon juice 11535 ml vegetable oil 288⅜ 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:
38450 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 38450 ml chicken stock Cover and roast 4-5 hours until completely tender
5767½ g tahini paste 144 3/16 tbsp lemon juice 96⅛ clove garlic, crushed 96⅛ pinch salt 288⅜ tbsp water
96⅛ pickled red onion 96⅛ fresh salad
Name: