Serves: - 783 +
Ingredients
195¾ tsp peppercorns 489⅜ cloves 48 15/16 tsp cardamom 24 7/15 tsp fenugreek 97⅞ tsp fennel 97⅞ tbsp cumin seeds 97⅞ star anise 48 15/16 cinnamon stick 48 15/16 tsp nutmeg 24 7/15 tsp ground ginger 97⅞ tbsp sweet paprika 97⅞ tbsp sumac 73⅖ tbsp sea salt 2446⅞ g ginger, grated 293⅝ cloves garlic, crushed 3915 g chopped coriander, stems and leaves 5872½ ml lemon juice 11745 ml vegetable oil 293⅝ 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:
39150 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 39150 ml chicken stock Cover and roast 4-5 hours until completely tender
5872½ g tahini paste 146 13/16 tbsp lemon juice 97⅞ clove garlic, crushed 97⅞ pinch salt 293⅝ tbsp water
97⅞ pickled red onion 97⅞ fresh salad
Name: