Serves: - 777 +
Ingredients
194¼ tsp peppercorns 485⅝ cloves 48 9/16 tsp cardamom 24 2/7 tsp fenugreek 97⅛ tsp fennel 97⅛ tbsp cumin seeds 97⅛ star anise 48 9/16 cinnamon stick 48 9/16 tsp nutmeg 24 2/7 tsp ground ginger 97⅛ tbsp sweet paprika 97⅛ tbsp sumac 72 11/13 tbsp sea salt 2428⅛ g ginger, grated 291⅜ cloves garlic, crushed 3885 g chopped coriander, stems and leaves 5827½ ml lemon juice 11655 ml vegetable oil 291⅜ 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:
38850 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 38850 ml chicken stock Cover and roast 4-5 hours until completely tender
5827½ g tahini paste 145 11/16 tbsp lemon juice 97⅛ clove garlic, crushed 97⅛ pinch salt 291⅜ tbsp water
97⅛ pickled red onion 97⅛ fresh salad
Name: