Serves: - 169 +
Ingredients
42¼ tsp peppercorns 105⅝ cloves 10 9/16 tsp cardamom 5 2/7 tsp fenugreek 21⅛ tsp fennel 21⅛ tbsp cumin seeds 21⅛ star anise 10 9/16 cinnamon stick 10 9/16 tsp nutmeg 5 2/7 tsp ground ginger 21⅛ tbsp sweet paprika 21⅛ tbsp sumac 15 11/13 tbsp sea salt 528⅛ g ginger, grated 63⅜ cloves garlic, crushed 845 g chopped coriander, stems and leaves 1267½ ml lemon juice 2535 ml vegetable oil 63⅜ 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:
8450 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 8450 ml chicken stock Cover and roast 4-5 hours until completely tender
1267½ g tahini paste 31 11/16 tbsp lemon juice 21⅛ clove garlic, crushed 21⅛ pinch salt 63⅜ tbsp water
21⅛ pickled red onion 21⅛ fresh salad
Name: