Serves: - 127 +
Ingredients
31¾ tsp peppercorns 79⅜ cloves 7 15/16 tsp cardamom 4 tsp fenugreek 15⅞ tsp fennel 15⅞ tbsp cumin seeds 15⅞ star anise 7 15/16 cinnamon stick 7 15/16 tsp nutmeg 4 tsp ground ginger 15⅞ tbsp sweet paprika 15⅞ tbsp sumac 11 10/11 tbsp sea salt 396⅞ g ginger, grated 47⅝ cloves garlic, crushed 635 g chopped coriander, stems and leaves 952½ ml lemon juice 1905 ml vegetable oil 47⅝ 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:
6350 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 6350 ml chicken stock Cover and roast 4-5 hours until completely tender
952½ g tahini paste 23 13/16 tbsp lemon juice 15⅞ clove garlic, crushed 15⅞ pinch salt 47⅝ tbsp water
15⅞ pickled red onion 15⅞ fresh salad
Name: