Serves: - 201 +
Ingredients
50¼ tsp peppercorns 125⅝ cloves 12 9/16 tsp cardamom 6 2/7 tsp fenugreek 25⅛ tsp fennel 25⅛ tbsp cumin seeds 25⅛ star anise 12 9/16 cinnamon stick 12 9/16 tsp nutmeg 6 2/7 tsp ground ginger 25⅛ tbsp sweet paprika 25⅛ tbsp sumac 18 11/13 tbsp sea salt 628⅛ g ginger, grated 75⅜ cloves garlic, crushed 1005 g chopped coriander, stems and leaves 1507½ ml lemon juice 3015 ml vegetable oil 75⅜ 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:
10050 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 10050 ml chicken stock Cover and roast 4-5 hours until completely tender
1507½ g tahini paste 37 11/16 tbsp lemon juice 25⅛ clove garlic, crushed 25⅛ pinch salt 75⅜ tbsp water
25⅛ pickled red onion 25⅛ fresh salad
Name: