Serves: - 975 +
Ingredients
243¾ tsp peppercorns 609⅜ cloves 60 15/16 tsp cardamom 30 7/15 tsp fenugreek 121⅞ tsp fennel 121⅞ tbsp cumin seeds 121⅞ star anise 60 15/16 cinnamon stick 60 15/16 tsp nutmeg 30 7/15 tsp ground ginger 121⅞ tbsp sweet paprika 121⅞ tbsp sumac 91⅖ tbsp sea salt 3046⅞ g ginger, grated 365⅝ cloves garlic, crushed 4875 g chopped coriander, stems and leaves 7312½ ml lemon juice 14625 ml vegetable oil 365⅝ 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:
48750 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 48750 ml chicken stock Cover and roast 4-5 hours until completely tender
7312½ g tahini paste 182 13/16 tbsp lemon juice 121⅞ clove garlic, crushed 121⅞ pinch salt 365⅝ tbsp water
121⅞ pickled red onion 121⅞ fresh salad
Name: