Serves: - 999 +
Ingredients
249¾ tsp peppercorns 624⅜ cloves 62 7/16 tsp cardamom 31 2/9 tsp fenugreek 124⅞ tsp fennel 124⅞ tbsp cumin seeds 124⅞ star anise 62 7/16 cinnamon stick 62 7/16 tsp nutmeg 31 2/9 tsp ground ginger 124⅞ tbsp sweet paprika 124⅞ tbsp sumac 93⅔ tbsp sea salt 3121⅞ g ginger, grated 374⅝ cloves garlic, crushed 4995 g chopped coriander, stems and leaves 7492½ ml lemon juice 14985 ml vegetable oil 374⅝ 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:
49950 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 49950 ml chicken stock Cover and roast 4-5 hours until completely tender
7492½ g tahini paste 187 5/16 tbsp lemon juice 124⅞ clove garlic, crushed 124⅞ pinch salt 374⅝ tbsp water
124⅞ pickled red onion 124⅞ fresh salad
Name: