Serves: - 175 +
Ingredients
43¾ tsp peppercorns 109⅜ cloves 10 15/16 tsp cardamom 5 7/15 tsp fenugreek 21⅞ tsp fennel 21⅞ tbsp cumin seeds 21⅞ star anise 10 15/16 cinnamon stick 10 15/16 tsp nutmeg 5 7/15 tsp ground ginger 21⅞ tbsp sweet paprika 21⅞ tbsp sumac 16⅖ tbsp sea salt 546⅞ g ginger, grated 65⅝ cloves garlic, crushed 875 g chopped coriander, stems and leaves 1312½ ml lemon juice 2625 ml vegetable oil 65⅝ 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:
8750 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 8750 ml chicken stock Cover and roast 4-5 hours until completely tender
1312½ g tahini paste 32 13/16 tbsp lemon juice 21⅞ clove garlic, crushed 21⅞ pinch salt 65⅝ tbsp water
21⅞ pickled red onion 21⅞ fresh salad
Name: