Serves: - 161 +
Ingredients
40¼ tsp peppercorns 100⅝ cloves 10 1/16 tsp cardamom 5 tsp fenugreek 20⅛ tsp fennel 20⅛ tbsp cumin seeds 20⅛ star anise 10 1/16 cinnamon stick 10 1/16 tsp nutmeg 5 tsp ground ginger 20⅛ tbsp sweet paprika 20⅛ tbsp sumac 15 1/11 tbsp sea salt 503⅛ g ginger, grated 60⅜ cloves garlic, crushed 805 g chopped coriander, stems and leaves 1207½ ml lemon juice 2415 ml vegetable oil 60⅜ 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:
8050 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 8050 ml chicken stock Cover and roast 4-5 hours until completely tender
1207½ g tahini paste 30 3/16 tbsp lemon juice 20⅛ clove garlic, crushed 20⅛ pinch salt 60⅜ tbsp water
20⅛ pickled red onion 20⅛ fresh salad
Name: