Serves: - 115 +
Ingredients
28¾ tsp peppercorns 71⅞ cloves 7 3/16 tsp cardamom 3⅗ tsp fenugreek 14⅜ tsp fennel 14⅜ tbsp cumin seeds 14⅜ star anise 7 3/16 cinnamon stick 7 3/16 tsp nutmeg 3⅗ tsp ground ginger 14⅜ tbsp sweet paprika 14⅜ tbsp sumac 10 7/9 tbsp sea salt 359⅜ g ginger, grated 43⅛ cloves garlic, crushed 575 g chopped coriander, stems and leaves 862½ ml lemon juice 1725 ml vegetable oil 43⅛ 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:
5750 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 5750 ml chicken stock Cover and roast 4-5 hours until completely tender
862½ g tahini paste 21 9/16 tbsp lemon juice 14⅜ clove garlic, crushed 14⅜ pinch salt 43⅛ tbsp water
14⅜ pickled red onion 14⅜ fresh salad
Name: