Serves: - 121 +
Ingredients
30¼ tsp peppercorns 75⅝ cloves 7 9/16 tsp cardamom 3 7/9 tsp fenugreek 15⅛ tsp fennel 15⅛ tbsp cumin seeds 15⅛ star anise 7 9/16 cinnamon stick 7 9/16 tsp nutmeg 3 7/9 tsp ground ginger 15⅛ tbsp sweet paprika 15⅛ tbsp sumac 11⅓ tbsp sea salt 378⅛ g ginger, grated 45⅜ cloves garlic, crushed 605 g chopped coriander, stems and leaves 907½ ml lemon juice 1815 ml vegetable oil 45⅜ 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:
6050 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 6050 ml chicken stock Cover and roast 4-5 hours until completely tender
907½ g tahini paste 22 11/16 tbsp lemon juice 15⅛ clove garlic, crushed 15⅛ pinch salt 45⅜ tbsp water
15⅛ pickled red onion 15⅛ fresh salad
Name: