Serves: - 167 +
Ingredients
41¾ tsp peppercorns 104⅜ cloves 10 7/16 tsp cardamom 5 2/9 tsp fenugreek 20⅞ tsp fennel 20⅞ tbsp cumin seeds 20⅞ star anise 10 7/16 cinnamon stick 10 7/16 tsp nutmeg 5 2/9 tsp ground ginger 20⅞ tbsp sweet paprika 20⅞ tbsp sumac 15⅔ tbsp sea salt 521⅞ g ginger, grated 62⅝ cloves garlic, crushed 835 g chopped coriander, stems and leaves 1252½ ml lemon juice 2505 ml vegetable oil 62⅝ 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:
8350 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 8350 ml chicken stock Cover and roast 4-5 hours until completely tender
1252½ g tahini paste 31 5/16 tbsp lemon juice 20⅞ clove garlic, crushed 20⅞ pinch salt 62⅝ tbsp water
20⅞ pickled red onion 20⅞ fresh salad
Name: