Serves: - 193 +
Ingredients
48¼ tsp peppercorns 120⅝ cloves 12 1/16 tsp cardamom 6 tsp fenugreek 24⅛ tsp fennel 24⅛ tbsp cumin seeds 24⅛ star anise 12 1/16 cinnamon stick 12 1/16 tsp nutmeg 6 tsp ground ginger 24⅛ tbsp sweet paprika 24⅛ tbsp sumac 18 1/11 tbsp sea salt 603⅛ g ginger, grated 72⅜ cloves garlic, crushed 965 g chopped coriander, stems and leaves 1447½ ml lemon juice 2895 ml vegetable oil 72⅜ 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:
9650 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 9650 ml chicken stock Cover and roast 4-5 hours until completely tender
1447½ g tahini paste 36 3/16 tbsp lemon juice 24⅛ clove garlic, crushed 24⅛ pinch salt 72⅜ tbsp water
24⅛ pickled red onion 24⅛ fresh salad
Name: