Serves: - 163 +
Ingredients
40¾ tsp peppercorns 101⅞ cloves 10 3/16 tsp cardamom 5 1/11 tsp fenugreek 20⅜ tsp fennel 20⅜ tbsp cumin seeds 20⅜ star anise 10 3/16 cinnamon stick 10 3/16 tsp nutmeg 5 1/11 tsp ground ginger 20⅜ tbsp sweet paprika 20⅜ tbsp sumac 15 2/7 tbsp sea salt 509⅜ g ginger, grated 61⅛ cloves garlic, crushed 815 g chopped coriander, stems and leaves 1222½ ml lemon juice 2445 ml vegetable oil 61⅛ 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:
8150 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 8150 ml chicken stock Cover and roast 4-5 hours until completely tender
1222½ g tahini paste 30 9/16 tbsp lemon juice 20⅜ clove garlic, crushed 20⅜ pinch salt 61⅛ tbsp water
20⅜ pickled red onion 20⅜ fresh salad
Name: