Serves: - 793 +
Ingredients
198¼ tsp peppercorns 495⅝ cloves 49 9/16 tsp cardamom 24 7/9 tsp fenugreek 99⅛ tsp fennel 99⅛ tbsp cumin seeds 99⅛ star anise 49 9/16 cinnamon stick 49 9/16 tsp nutmeg 24 7/9 tsp ground ginger 99⅛ tbsp sweet paprika 99⅛ tbsp sumac 74⅓ tbsp sea salt 2478⅛ g ginger, grated 297⅜ cloves garlic, crushed 3965 g chopped coriander, stems and leaves 5947½ ml lemon juice 11895 ml vegetable oil 297⅜ 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:
39650 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 39650 ml chicken stock Cover and roast 4-5 hours until completely tender
5947½ g tahini paste 148 11/16 tbsp lemon juice 99⅛ clove garlic, crushed 99⅛ pinch salt 297⅜ tbsp water
99⅛ pickled red onion 99⅛ fresh salad
Name: