Serves: - 173 +
Ingredients
43¼ tsp peppercorns 108⅛ cloves 10 13/16 tsp cardamom 5⅖ tsp fenugreek 21⅝ tsp fennel 21⅝ tbsp cumin seeds 21⅝ star anise 10 13/16 cinnamon stick 10 13/16 tsp nutmeg 5⅖ tsp ground ginger 21⅝ tbsp sweet paprika 21⅝ tbsp sumac 16 2/9 tbsp sea salt 540⅝ g ginger, grated 64⅞ cloves garlic, crushed 865 g chopped coriander, stems and leaves 1297½ ml lemon juice 2595 ml vegetable oil 64⅞ 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:
8650 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 8650 ml chicken stock Cover and roast 4-5 hours until completely tender
1297½ g tahini paste 32 7/16 tbsp lemon juice 21⅝ clove garlic, crushed 21⅝ pinch salt 64⅞ tbsp water
21⅝ pickled red onion 21⅝ fresh salad
Name: