Serves: - 195 +
Ingredients
48¾ tsp peppercorns 121⅞ cloves 12 3/16 tsp cardamom 6 1/11 tsp fenugreek 24⅜ tsp fennel 24⅜ tbsp cumin seeds 24⅜ star anise 12 3/16 cinnamon stick 12 3/16 tsp nutmeg 6 1/11 tsp ground ginger 24⅜ tbsp sweet paprika 24⅜ tbsp sumac 18 2/7 tbsp sea salt 609⅜ g ginger, grated 73⅛ cloves garlic, crushed 975 g chopped coriander, stems and leaves 1462½ ml lemon juice 2925 ml vegetable oil 73⅛ 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:
9750 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 9750 ml chicken stock Cover and roast 4-5 hours until completely tender
1462½ g tahini paste 36 9/16 tbsp lemon juice 24⅜ clove garlic, crushed 24⅜ pinch salt 73⅛ tbsp water
24⅜ pickled red onion 24⅜ fresh salad
Name: