Serves: - 141 +
Ingredients
35¼ tsp peppercorns 88⅛ cloves 8 13/16 tsp cardamom 4⅖ tsp fenugreek 17⅝ tsp fennel 17⅝ tbsp cumin seeds 17⅝ star anise 8 13/16 cinnamon stick 8 13/16 tsp nutmeg 4⅖ tsp ground ginger 17⅝ tbsp sweet paprika 17⅝ tbsp sumac 13 2/9 tbsp sea salt 440⅝ g ginger, grated 52⅞ cloves garlic, crushed 705 g chopped coriander, stems and leaves 1057½ ml lemon juice 2115 ml vegetable oil 52⅞ 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:
7050 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 7050 ml chicken stock Cover and roast 4-5 hours until completely tender
1057½ g tahini paste 26 7/16 tbsp lemon juice 17⅝ clove garlic, crushed 17⅝ pinch salt 52⅞ tbsp water
17⅝ pickled red onion 17⅝ fresh salad
Name: