Serves: - 177 +
Ingredients
44¼ tsp peppercorns 110⅝ cloves 11 1/16 tsp cardamom 5 8/15 tsp fenugreek 22⅛ tsp fennel 22⅛ tbsp cumin seeds 22⅛ star anise 11 1/16 cinnamon stick 11 1/16 tsp nutmeg 5 8/15 tsp ground ginger 22⅛ tbsp sweet paprika 22⅛ tbsp sumac 16⅗ tbsp sea salt 553⅛ g ginger, grated 66⅜ cloves garlic, crushed 885 g chopped coriander, stems and leaves 1327½ ml lemon juice 2655 ml vegetable oil 66⅜ 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:
8850 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 8850 ml chicken stock Cover and roast 4-5 hours until completely tender
1327½ g tahini paste 33 3/16 tbsp lemon juice 22⅛ clove garlic, crushed 22⅛ pinch salt 66⅜ tbsp water
22⅛ pickled red onion 22⅛ fresh salad
Name: