Serves: - 103 +
Ingredients
25¾ tsp peppercorns 64⅜ cloves 6 7/16 tsp cardamom 3 2/9 tsp fenugreek 12⅞ tsp fennel 12⅞ tbsp cumin seeds 12⅞ star anise 6 7/16 cinnamon stick 6 7/16 tsp nutmeg 3 2/9 tsp ground ginger 12⅞ tbsp sweet paprika 12⅞ tbsp sumac 9⅔ tbsp sea salt 321⅞ g ginger, grated 38⅝ cloves garlic, crushed 515 g chopped coriander, stems and leaves 772½ ml lemon juice 1545 ml vegetable oil 38⅝ 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:
5150 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 5150 ml chicken stock Cover and roast 4-5 hours until completely tender
772½ g tahini paste 19 5/16 tbsp lemon juice 12⅞ clove garlic, crushed 12⅞ pinch salt 38⅝ tbsp water
12⅞ pickled red onion 12⅞ fresh salad
Name: