Serves: - 137 +
Ingredients
34¼ tsp peppercorns 85⅝ cloves 8 9/16 tsp cardamom 4 2/7 tsp fenugreek 17⅛ tsp fennel 17⅛ tbsp cumin seeds 17⅛ star anise 8 9/16 cinnamon stick 8 9/16 tsp nutmeg 4 2/7 tsp ground ginger 17⅛ tbsp sweet paprika 17⅛ tbsp sumac 12 11/13 tbsp sea salt 428⅛ g ginger, grated 51⅜ cloves garlic, crushed 685 g chopped coriander, stems and leaves 1027½ ml lemon juice 2055 ml vegetable oil 51⅜ 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:
6850 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 6850 ml chicken stock Cover and roast 4-5 hours until completely tender
1027½ g tahini paste 25 11/16 tbsp lemon juice 17⅛ clove garlic, crushed 17⅛ pinch salt 51⅜ tbsp water
17⅛ pickled red onion 17⅛ fresh salad
Name: