Serves: - 153 +
Ingredients
38¼ tsp peppercorns 95⅝ cloves 9 9/16 tsp cardamom 4 7/9 tsp fenugreek 19⅛ tsp fennel 19⅛ tbsp cumin seeds 19⅛ star anise 9 9/16 cinnamon stick 9 9/16 tsp nutmeg 4 7/9 tsp ground ginger 19⅛ tbsp sweet paprika 19⅛ tbsp sumac 14⅓ tbsp sea salt 478⅛ g ginger, grated 57⅜ cloves garlic, crushed 765 g chopped coriander, stems and leaves 1147½ ml lemon juice 2295 ml vegetable oil 57⅜ 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:
7650 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 7650 ml chicken stock Cover and roast 4-5 hours until completely tender
1147½ g tahini paste 28 11/16 tbsp lemon juice 19⅛ clove garlic, crushed 19⅛ pinch salt 57⅜ tbsp water
19⅛ pickled red onion 19⅛ fresh salad
Name: