Serves: - 107 +
Ingredients
26¾ tsp peppercorns 66⅞ cloves 6 11/16 tsp cardamom 3⅓ tsp fenugreek 13⅜ tsp fennel 13⅜ tbsp cumin seeds 13⅜ star anise 6 11/16 cinnamon stick 6 11/16 tsp nutmeg 3⅓ tsp ground ginger 13⅜ tbsp sweet paprika 13⅜ tbsp sumac 10 tbsp sea salt 334⅜ g ginger, grated 40⅛ cloves garlic, crushed 535 g chopped coriander, stems and leaves 802½ ml lemon juice 1605 ml vegetable oil 40⅛ 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:
5350 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 5350 ml chicken stock Cover and roast 4-5 hours until completely tender
802½ g tahini paste 20 1/16 tbsp lemon juice 13⅜ clove garlic, crushed 13⅜ pinch salt 40⅛ tbsp water
13⅜ pickled red onion 13⅜ fresh salad
Name: