Serves: - 171 +
Ingredients
42¾ tsp peppercorns 106⅞ cloves 10 11/16 tsp cardamom 5⅓ tsp fenugreek 21⅜ tsp fennel 21⅜ tbsp cumin seeds 21⅜ star anise 10 11/16 cinnamon stick 10 11/16 tsp nutmeg 5⅓ tsp ground ginger 21⅜ tbsp sweet paprika 21⅜ tbsp sumac 16 tbsp sea salt 534⅜ g ginger, grated 64⅛ cloves garlic, crushed 855 g chopped coriander, stems and leaves 1282½ ml lemon juice 2565 ml vegetable oil 64⅛ 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:
8550 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 8550 ml chicken stock Cover and roast 4-5 hours until completely tender
1282½ g tahini paste 32 1/16 tbsp lemon juice 21⅜ clove garlic, crushed 21⅜ pinch salt 64⅛ tbsp water
21⅜ pickled red onion 21⅜ fresh salad
Name: