Serves: - 105 +
Ingredients
26¼ tsp peppercorns 65⅝ cloves 6 9/16 tsp cardamom 3 2/7 tsp fenugreek 13⅛ tsp fennel 13⅛ tbsp cumin seeds 13⅛ star anise 6 9/16 cinnamon stick 6 9/16 tsp nutmeg 3 2/7 tsp ground ginger 13⅛ tbsp sweet paprika 13⅛ tbsp sumac 9 11/13 tbsp sea salt 328⅛ g ginger, grated 39⅜ cloves garlic, crushed 525 g chopped coriander, stems and leaves 787½ ml lemon juice 1575 ml vegetable oil 39⅜ 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:
5250 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 5250 ml chicken stock Cover and roast 4-5 hours until completely tender
787½ g tahini paste 19 11/16 tbsp lemon juice 13⅛ clove garlic, crushed 13⅛ pinch salt 39⅜ tbsp water
13⅛ pickled red onion 13⅛ fresh salad
Name: