Serves: - 181 +
Ingredients
45¼ tsp peppercorns 113⅛ cloves 11 5/16 tsp cardamom 5⅔ tsp fenugreek 22⅝ tsp fennel 22⅝ tbsp cumin seeds 22⅝ star anise 11 5/16 cinnamon stick 11 5/16 tsp nutmeg 5⅔ tsp ground ginger 22⅝ tbsp sweet paprika 22⅝ tbsp sumac 17 tbsp sea salt 565⅝ g ginger, grated 67⅞ cloves garlic, crushed 905 g chopped coriander, stems and leaves 1357½ ml lemon juice 2715 ml vegetable oil 67⅞ 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:
9050 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 9050 ml chicken stock Cover and roast 4-5 hours until completely tender
1357½ g tahini paste 33 15/16 tbsp lemon juice 22⅝ clove garlic, crushed 22⅝ pinch salt 67⅞ tbsp water
22⅝ pickled red onion 22⅝ fresh salad
Name: