Serves: - 185 +
Ingredients
46¼ tsp peppercorns 115⅝ cloves 11 9/16 tsp cardamom 5 7/9 tsp fenugreek 23⅛ tsp fennel 23⅛ tbsp cumin seeds 23⅛ star anise 11 9/16 cinnamon stick 11 9/16 tsp nutmeg 5 7/9 tsp ground ginger 23⅛ tbsp sweet paprika 23⅛ tbsp sumac 17⅓ tbsp sea salt 578⅛ g ginger, grated 69⅜ cloves garlic, crushed 925 g chopped coriander, stems and leaves 1387½ ml lemon juice 2775 ml vegetable oil 69⅜ 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:
9250 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 9250 ml chicken stock Cover and roast 4-5 hours until completely tender
1387½ g tahini paste 34 11/16 tbsp lemon juice 23⅛ clove garlic, crushed 23⅛ pinch salt 69⅜ tbsp water
23⅛ pickled red onion 23⅛ fresh salad
Name: