Serves: - 197 +
Ingredients
49¼ tsp peppercorns 123⅛ cloves 12 5/16 tsp cardamom 6 2/13 tsp fenugreek 24⅝ tsp fennel 24⅝ tbsp cumin seeds 24⅝ star anise 12 5/16 cinnamon stick 12 5/16 tsp nutmeg 6 2/13 tsp ground ginger 24⅝ tbsp sweet paprika 24⅝ tbsp sumac 18 7/15 tbsp sea salt 615⅝ g ginger, grated 73⅞ cloves garlic, crushed 985 g chopped coriander, stems and leaves 1477½ ml lemon juice 2955 ml vegetable oil 73⅞ 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:
9850 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 9850 ml chicken stock Cover and roast 4-5 hours until completely tender
1477½ g tahini paste 36 15/16 tbsp lemon juice 24⅝ clove garlic, crushed 24⅝ pinch salt 73⅞ tbsp water
24⅝ pickled red onion 24⅝ fresh salad
Name: