Serves: - 189 +
Ingredients
47¼ tsp peppercorns 118⅛ cloves 11 13/16 tsp cardamom 5 10/11 tsp fenugreek 23⅝ tsp fennel 23⅝ tbsp cumin seeds 23⅝ star anise 11 13/16 cinnamon stick 11 13/16 tsp nutmeg 5 10/11 tsp ground ginger 23⅝ tbsp sweet paprika 23⅝ tbsp sumac 17 5/7 tbsp sea salt 590⅝ g ginger, grated 70⅞ cloves garlic, crushed 945 g chopped coriander, stems and leaves 1417½ ml lemon juice 2835 ml vegetable oil 70⅞ 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:
9450 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 9450 ml chicken stock Cover and roast 4-5 hours until completely tender
1417½ g tahini paste 35 7/16 tbsp lemon juice 23⅝ clove garlic, crushed 23⅝ pinch salt 70⅞ tbsp water
23⅝ pickled red onion 23⅝ fresh salad
Name: