Serves: - 131 +
Ingredients
32¾ tsp peppercorns 81⅞ cloves 8 3/16 tsp cardamom 4 1/11 tsp fenugreek 16⅜ tsp fennel 16⅜ tbsp cumin seeds 16⅜ star anise 8 3/16 cinnamon stick 8 3/16 tsp nutmeg 4 1/11 tsp ground ginger 16⅜ tbsp sweet paprika 16⅜ tbsp sumac 12 2/7 tbsp sea salt 409⅜ g ginger, grated 49⅛ cloves garlic, crushed 655 g chopped coriander, stems and leaves 982½ ml lemon juice 1965 ml vegetable oil 49⅛ 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:
6550 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 6550 ml chicken stock Cover and roast 4-5 hours until completely tender
982½ g tahini paste 24 9/16 tbsp lemon juice 16⅜ clove garlic, crushed 16⅜ pinch salt 49⅛ tbsp water
16⅜ pickled red onion 16⅜ fresh salad
Name: