Serves: - 155 +
Ingredients
38¾ tsp peppercorns 96⅞ cloves 9 11/16 tsp cardamom 4 11/13 tsp fenugreek 19⅜ tsp fennel 19⅜ tbsp cumin seeds 19⅜ star anise 9 11/16 cinnamon stick 9 11/16 tsp nutmeg 4 11/13 tsp ground ginger 19⅜ tbsp sweet paprika 19⅜ tbsp sumac 14 8/15 tbsp sea salt 484⅜ g ginger, grated 58⅛ cloves garlic, crushed 775 g chopped coriander, stems and leaves 1162½ ml lemon juice 2325 ml vegetable oil 58⅛ 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:
7750 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 7750 ml chicken stock Cover and roast 4-5 hours until completely tender
1162½ g tahini paste 29 1/16 tbsp lemon juice 19⅜ clove garlic, crushed 19⅜ pinch salt 58⅛ tbsp water
19⅜ pickled red onion 19⅜ fresh salad
Name: