Serves: - 149 +
Ingredients
37¼ tsp peppercorns 93⅛ cloves 9 5/16 tsp cardamom 4⅔ tsp fenugreek 18⅝ tsp fennel 18⅝ tbsp cumin seeds 18⅝ star anise 9 5/16 cinnamon stick 9 5/16 tsp nutmeg 4⅔ tsp ground ginger 18⅝ tbsp sweet paprika 18⅝ tbsp sumac 14 tbsp sea salt 465⅝ g ginger, grated 55⅞ cloves garlic, crushed 745 g chopped coriander, stems and leaves 1117½ ml lemon juice 2235 ml vegetable oil 55⅞ 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:
7450 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 7450 ml chicken stock Cover and roast 4-5 hours until completely tender
1117½ g tahini paste 27 15/16 tbsp lemon juice 18⅝ clove garlic, crushed 18⅝ pinch salt 55⅞ tbsp water
18⅝ pickled red onion 18⅝ fresh salad
Name: