Serves: - 139 +
Ingredients
34¾ tsp peppercorns 86⅞ cloves 8 11/16 tsp cardamom 4⅓ tsp fenugreek 17⅜ tsp fennel 17⅜ tbsp cumin seeds 17⅜ star anise 8 11/16 cinnamon stick 8 11/16 tsp nutmeg 4⅓ tsp ground ginger 17⅜ tbsp sweet paprika 17⅜ tbsp sumac 13 tbsp sea salt 434⅜ g ginger, grated 52⅛ cloves garlic, crushed 695 g chopped coriander, stems and leaves 1042½ ml lemon juice 2085 ml vegetable oil 52⅛ 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:
6950 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 6950 ml chicken stock Cover and roast 4-5 hours until completely tender
1042½ g tahini paste 26 1/16 tbsp lemon juice 17⅜ clove garlic, crushed 17⅜ pinch salt 52⅛ tbsp water
17⅜ pickled red onion 17⅜ fresh salad
Name: