Serves: - 143 +
Ingredients
35¾ tsp peppercorns 89⅜ cloves 8 15/16 tsp cardamom 4 7/15 tsp fenugreek 17⅞ tsp fennel 17⅞ tbsp cumin seeds 17⅞ star anise 8 15/16 cinnamon stick 8 15/16 tsp nutmeg 4 7/15 tsp ground ginger 17⅞ tbsp sweet paprika 17⅞ tbsp sumac 13⅖ tbsp sea salt 446⅞ g ginger, grated 53⅝ cloves garlic, crushed 715 g chopped coriander, stems and leaves 1072½ ml lemon juice 2145 ml vegetable oil 53⅝ 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:
7150 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 7150 ml chicken stock Cover and roast 4-5 hours until completely tender
1072½ g tahini paste 26 13/16 tbsp lemon juice 17⅞ clove garlic, crushed 17⅞ pinch salt 53⅝ tbsp water
17⅞ pickled red onion 17⅞ fresh salad
Name: