Serves: - 847 +
Ingredients
211¾ tsp peppercorns 529⅜ cloves 52 15/16 tsp cardamom 26 7/15 tsp fenugreek 105⅞ tsp fennel 105⅞ tbsp cumin seeds 105⅞ star anise 52 15/16 cinnamon stick 52 15/16 tsp nutmeg 26 7/15 tsp ground ginger 105⅞ tbsp sweet paprika 105⅞ tbsp sumac 79⅖ tbsp sea salt 2646⅞ g ginger, grated 317⅝ cloves garlic, crushed 4235 g chopped coriander, stems and leaves 6352½ ml lemon juice 12705 ml vegetable oil 317⅝ 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:
42350 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 42350 ml chicken stock Cover and roast 4-5 hours until completely tender
6352½ g tahini paste 158 13/16 tbsp lemon juice 105⅞ clove garlic, crushed 105⅞ pinch salt 317⅝ tbsp water
105⅞ pickled red onion 105⅞ fresh salad
Name: