Serves: - 129 +
Ingredients
32¼ tsp peppercorns 80⅝ cloves 8 1/16 tsp cardamom 4 tsp fenugreek 16⅛ tsp fennel 16⅛ tbsp cumin seeds 16⅛ star anise 8 1/16 cinnamon stick 8 1/16 tsp nutmeg 4 tsp ground ginger 16⅛ tbsp sweet paprika 16⅛ tbsp sumac 12 1/11 tbsp sea salt 403⅛ g ginger, grated 48⅜ cloves garlic, crushed 645 g chopped coriander, stems and leaves 967½ ml lemon juice 1935 ml vegetable oil 48⅜ 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:
6450 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 6450 ml chicken stock Cover and roast 4-5 hours until completely tender
967½ g tahini paste 24 3/16 tbsp lemon juice 16⅛ clove garlic, crushed 16⅛ pinch salt 48⅜ tbsp water
16⅛ pickled red onion 16⅛ fresh salad
Name: