Serves: - 123 +
Ingredients
30¾ tsp peppercorns 76⅞ cloves 7 11/16 tsp cardamom 3 11/13 tsp fenugreek 15⅜ tsp fennel 15⅜ tbsp cumin seeds 15⅜ star anise 7 11/16 cinnamon stick 7 11/16 tsp nutmeg 3 11/13 tsp ground ginger 15⅜ tbsp sweet paprika 15⅜ tbsp sumac 11 8/15 tbsp sea salt 384⅜ g ginger, grated 46⅛ cloves garlic, crushed 615 g chopped coriander, stems and leaves 922½ ml lemon juice 1845 ml vegetable oil 46⅛ 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:
6150 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 6150 ml chicken stock Cover and roast 4-5 hours until completely tender
922½ g tahini paste 23 1/16 tbsp lemon juice 15⅜ clove garlic, crushed 15⅜ pinch salt 46⅛ tbsp water
15⅜ pickled red onion 15⅜ fresh salad
Name: