Serves: - 145 +
Ingredients
36¼ tsp peppercorns 90⅝ cloves 9 1/16 tsp cardamom 4 8/15 tsp fenugreek 18⅛ tsp fennel 18⅛ tbsp cumin seeds 18⅛ star anise 9 1/16 cinnamon stick 9 1/16 tsp nutmeg 4 8/15 tsp ground ginger 18⅛ tbsp sweet paprika 18⅛ tbsp sumac 13⅗ tbsp sea salt 453⅛ g ginger, grated 54⅜ cloves garlic, crushed 725 g chopped coriander, stems and leaves 1087½ ml lemon juice 2175 ml vegetable oil 54⅜ 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:
7250 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 7250 ml chicken stock Cover and roast 4-5 hours until completely tender
1087½ g tahini paste 27 3/16 tbsp lemon juice 18⅛ clove garlic, crushed 18⅛ pinch salt 54⅜ tbsp water
18⅛ pickled red onion 18⅛ fresh salad
Name: