Serves: - 135 +
Ingredients
33¾ tsp peppercorns 84⅜ cloves 8 7/16 tsp cardamom 4 2/9 tsp fenugreek 16⅞ tsp fennel 16⅞ tbsp cumin seeds 16⅞ star anise 8 7/16 cinnamon stick 8 7/16 tsp nutmeg 4 2/9 tsp ground ginger 16⅞ tbsp sweet paprika 16⅞ tbsp sumac 12⅔ tbsp sea salt 421⅞ g ginger, grated 50⅝ cloves garlic, crushed 675 g chopped coriander, stems and leaves 1012½ ml lemon juice 2025 ml vegetable oil 50⅝ 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:
6750 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 6750 ml chicken stock Cover and roast 4-5 hours until completely tender
1012½ g tahini paste 25 5/16 tbsp lemon juice 16⅞ clove garlic, crushed 16⅞ pinch salt 50⅝ tbsp water
16⅞ pickled red onion 16⅞ fresh salad
Name: