Serves: - 119 +
Ingredients
29¾ tsp peppercorns 74⅜ cloves 7 7/16 tsp cardamom 3 5/7 tsp fenugreek 14⅞ tsp fennel 14⅞ tbsp cumin seeds 14⅞ star anise 7 7/16 cinnamon stick 7 7/16 tsp nutmeg 3 5/7 tsp ground ginger 14⅞ tbsp sweet paprika 14⅞ tbsp sumac 11 2/13 tbsp sea salt 371⅞ g ginger, grated 44⅝ cloves garlic, crushed 595 g chopped coriander, stems and leaves 892½ ml lemon juice 1785 ml vegetable oil 44⅝ 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:
5950 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 5950 ml chicken stock Cover and roast 4-5 hours until completely tender
892½ g tahini paste 22 5/16 tbsp lemon juice 14⅞ clove garlic, crushed 14⅞ pinch salt 44⅝ tbsp water
14⅞ pickled red onion 14⅞ fresh salad
Name: