Serves: - 111 +
Ingredients
27¾ tsp peppercorns 69⅜ cloves 6 15/16 tsp cardamom 3 7/15 tsp fenugreek 13⅞ tsp fennel 13⅞ tbsp cumin seeds 13⅞ star anise 6 15/16 cinnamon stick 6 15/16 tsp nutmeg 3 7/15 tsp ground ginger 13⅞ tbsp sweet paprika 13⅞ tbsp sumac 10⅖ tbsp sea salt 346⅞ g ginger, grated 41⅝ cloves garlic, crushed 555 g chopped coriander, stems and leaves 832½ ml lemon juice 1665 ml vegetable oil 41⅝ 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:
5550 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 5550 ml chicken stock Cover and roast 4-5 hours until completely tender
832½ g tahini paste 20 13/16 tbsp lemon juice 13⅞ clove garlic, crushed 13⅞ pinch salt 41⅝ tbsp water
13⅞ pickled red onion 13⅞ fresh salad
Name: