Serves: - 109 +
Ingredients
27¼ tsp peppercorns 68⅛ cloves 6 13/16 tsp cardamom 3⅖ tsp fenugreek 13⅝ tsp fennel 13⅝ tbsp cumin seeds 13⅝ star anise 6 13/16 cinnamon stick 6 13/16 tsp nutmeg 3⅖ tsp ground ginger 13⅝ tbsp sweet paprika 13⅝ tbsp sumac 10 2/9 tbsp sea salt 340⅝ g ginger, grated 40⅞ cloves garlic, crushed 545 g chopped coriander, stems and leaves 817½ ml lemon juice 1635 ml vegetable oil 40⅞ 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:
5450 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 5450 ml chicken stock Cover and roast 4-5 hours until completely tender
817½ g tahini paste 20 7/16 tbsp lemon juice 13⅝ clove garlic, crushed 13⅝ pinch salt 40⅞ tbsp water
13⅝ pickled red onion 13⅝ fresh salad
Name: