Serves: - 203 +
Ingredients
50¾ tsp peppercorns 126⅞ cloves 12 11/16 tsp cardamom 6⅓ tsp fenugreek 25⅜ tsp fennel 25⅜ tbsp cumin seeds 25⅜ star anise 12 11/16 cinnamon stick 12 11/16 tsp nutmeg 6⅓ tsp ground ginger 25⅜ tbsp sweet paprika 25⅜ tbsp sumac 19 tbsp sea salt 634⅜ g ginger, grated 76⅛ cloves garlic, crushed 1015 g chopped coriander, stems and leaves 1522½ ml lemon juice 3045 ml vegetable oil 76⅛ 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:
10150 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 10150 ml chicken stock Cover and roast 4-5 hours until completely tender
1522½ g tahini paste 38 1/16 tbsp lemon juice 25⅜ clove garlic, crushed 25⅜ pinch salt 76⅛ tbsp water
25⅜ pickled red onion 25⅜ fresh salad
Name: