Serves: - 981 +
Ingredients
245¼ tsp peppercorns 613⅛ cloves 61 5/16 tsp cardamom 30⅔ tsp fenugreek 122⅝ tsp fennel 122⅝ tbsp cumin seeds 122⅝ star anise 61 5/16 cinnamon stick 61 5/16 tsp nutmeg 30⅔ tsp ground ginger 122⅝ tbsp sweet paprika 122⅝ tbsp sumac 92 tbsp sea salt 3065⅝ g ginger, grated 367⅞ cloves garlic, crushed 4905 g chopped coriander, stems and leaves 7357½ ml lemon juice 14715 ml vegetable oil 367⅞ 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:
49050 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 49050 ml chicken stock Cover and roast 4-5 hours until completely tender
7357½ g tahini paste 183 15/16 tbsp lemon juice 122⅝ clove garlic, crushed 122⅝ pinch salt 367⅞ tbsp water
122⅝ pickled red onion 122⅝ fresh salad
Name: