Serves: - 855 +
Ingredients
213¾ tsp peppercorns 534⅜ cloves 53 7/16 tsp cardamom 26 5/7 tsp fenugreek 106⅞ tsp fennel 106⅞ tbsp cumin seeds 106⅞ star anise 53 7/16 cinnamon stick 53 7/16 tsp nutmeg 26 5/7 tsp ground ginger 106⅞ tbsp sweet paprika 106⅞ tbsp sumac 80 2/13 tbsp sea salt 2671⅞ g ginger, grated 320⅝ cloves garlic, crushed 4275 g chopped coriander, stems and leaves 6412½ ml lemon juice 12825 ml vegetable oil 320⅝ 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:
42750 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 42750 ml chicken stock Cover and roast 4-5 hours until completely tender
6412½ g tahini paste 160 5/16 tbsp lemon juice 106⅞ clove garlic, crushed 106⅞ pinch salt 320⅝ tbsp water
106⅞ pickled red onion 106⅞ fresh salad
Name: