Serves: - 781 +
Ingredients
195¼ tsp peppercorns 488⅛ cloves 48 13/16 tsp cardamom 24⅖ tsp fenugreek 97⅝ tsp fennel 97⅝ tbsp cumin seeds 97⅝ star anise 48 13/16 cinnamon stick 48 13/16 tsp nutmeg 24⅖ tsp ground ginger 97⅝ tbsp sweet paprika 97⅝ tbsp sumac 73 2/9 tbsp sea salt 2440⅝ g ginger, grated 292⅞ cloves garlic, crushed 3905 g chopped coriander, stems and leaves 5857½ ml lemon juice 11715 ml vegetable oil 292⅞ 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:
39050 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 39050 ml chicken stock Cover and roast 4-5 hours until completely tender
5857½ g tahini paste 146 7/16 tbsp lemon juice 97⅝ clove garlic, crushed 97⅝ pinch salt 292⅞ tbsp water
97⅝ pickled red onion 97⅝ fresh salad
Name: