Serves: - 179 +
Ingredients
44¾ tsp peppercorns 111⅞ cloves 11 3/16 tsp cardamom 5⅗ tsp fenugreek 22⅜ tsp fennel 22⅜ tbsp cumin seeds 22⅜ star anise 11 3/16 cinnamon stick 11 3/16 tsp nutmeg 5⅗ tsp ground ginger 22⅜ tbsp sweet paprika 22⅜ tbsp sumac 16 7/9 tbsp sea salt 559⅜ g ginger, grated 67⅛ cloves garlic, crushed 895 g chopped coriander, stems and leaves 1342½ ml lemon juice 2685 ml vegetable oil 67⅛ 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:
8950 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 8950 ml chicken stock Cover and roast 4-5 hours until completely tender
1342½ g tahini paste 33 9/16 tbsp lemon juice 22⅜ clove garlic, crushed 22⅜ pinch salt 67⅛ tbsp water
22⅜ pickled red onion 22⅜ fresh salad
Name: