Serves: - 875 +
Ingredients
218¾ tsp peppercorns 546⅞ cloves 54 11/16 tsp cardamom 27⅓ tsp fenugreek 109⅜ tsp fennel 109⅜ tbsp cumin seeds 109⅜ star anise 54 11/16 cinnamon stick 54 11/16 tsp nutmeg 27⅓ tsp ground ginger 109⅜ tbsp sweet paprika 109⅜ tbsp sumac 82 tbsp sea salt 2734⅜ g ginger, grated 328⅛ cloves garlic, crushed 4375 g chopped coriander, stems and leaves 6562½ ml lemon juice 13125 ml vegetable oil 328⅛ 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:
43750 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 43750 ml chicken stock Cover and roast 4-5 hours until completely tender
6562½ g tahini paste 164 1/16 tbsp lemon juice 109⅜ clove garlic, crushed 109⅜ pinch salt 328⅛ tbsp water
109⅜ pickled red onion 109⅜ fresh salad
Name: