Serves: - 147 +
Ingredients
36¾ tsp peppercorns 91⅞ cloves 9 3/16 tsp cardamom 4⅗ tsp fenugreek 18⅜ tsp fennel 18⅜ tbsp cumin seeds 18⅜ star anise 9 3/16 cinnamon stick 9 3/16 tsp nutmeg 4⅗ tsp ground ginger 18⅜ tbsp sweet paprika 18⅜ tbsp sumac 13 7/9 tbsp sea salt 459⅜ g ginger, grated 55⅛ cloves garlic, crushed 735 g chopped coriander, stems and leaves 1102½ ml lemon juice 2205 ml vegetable oil 55⅛ 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:
7350 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 7350 ml chicken stock Cover and roast 4-5 hours until completely tender
1102½ g tahini paste 27 9/16 tbsp lemon juice 18⅜ clove garlic, crushed 18⅜ pinch salt 55⅛ tbsp water
18⅜ pickled red onion 18⅜ fresh salad
Name: