Serves: - 125 +
Ingredients
31¼ tsp peppercorns 78⅛ cloves 7 13/16 tsp cardamom 3 10/11 tsp fenugreek 15⅝ tsp fennel 15⅝ tbsp cumin seeds 15⅝ star anise 7 13/16 cinnamon stick 7 13/16 tsp nutmeg 3 10/11 tsp ground ginger 15⅝ tbsp sweet paprika 15⅝ tbsp sumac 11 5/7 tbsp sea salt 390⅝ g ginger, grated 46⅞ cloves garlic, crushed 625 g chopped coriander, stems and leaves 937½ ml lemon juice 1875 ml vegetable oil 46⅞ 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:
6250 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 6250 ml chicken stock Cover and roast 4-5 hours until completely tender
937½ g tahini paste 23 7/16 tbsp lemon juice 15⅝ clove garlic, crushed 15⅝ pinch salt 46⅞ tbsp water
15⅝ pickled red onion 15⅝ fresh salad
Name: