Serves: - 191 +
Ingredients
47¾ tsp peppercorns 119⅜ cloves 11 15/16 tsp cardamom 6 tsp fenugreek 23⅞ tsp fennel 23⅞ tbsp cumin seeds 23⅞ star anise 11 15/16 cinnamon stick 11 15/16 tsp nutmeg 6 tsp ground ginger 23⅞ tbsp sweet paprika 23⅞ tbsp sumac 17 10/11 tbsp sea salt 596⅞ g ginger, grated 71⅝ cloves garlic, crushed 955 g chopped coriander, stems and leaves 1432½ ml lemon juice 2865 ml vegetable oil 71⅝ 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:
9550 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 9550 ml chicken stock Cover and roast 4-5 hours until completely tender
1432½ g tahini paste 35 13/16 tbsp lemon juice 23⅞ clove garlic, crushed 23⅞ pinch salt 71⅝ tbsp water
23⅞ pickled red onion 23⅞ fresh salad
Name: