Serves: - 165 +
Ingredients
41¼ tsp peppercorns 103⅛ cloves 10 5/16 tsp cardamom 5 2/13 tsp fenugreek 20⅝ tsp fennel 20⅝ tbsp cumin seeds 20⅝ star anise 10 5/16 cinnamon stick 10 5/16 tsp nutmeg 5 2/13 tsp ground ginger 20⅝ tbsp sweet paprika 20⅝ tbsp sumac 15 7/15 tbsp sea salt 515⅝ g ginger, grated 61⅞ cloves garlic, crushed 825 g chopped coriander, stems and leaves 1237½ ml lemon juice 2475 ml vegetable oil 61⅞ 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:
8250 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 8250 ml chicken stock Cover and roast 4-5 hours until completely tender
1237½ g tahini paste 30 15/16 tbsp lemon juice 20⅝ clove garlic, crushed 20⅝ pinch salt 61⅞ tbsp water
20⅝ pickled red onion 20⅝ fresh salad
Name: