Serves: - 205 +
Ingredients
51¼ tsp peppercorns 128⅛ cloves 12 13/16 tsp cardamom 6⅖ tsp fenugreek 25⅝ tsp fennel 25⅝ tbsp cumin seeds 25⅝ star anise 12 13/16 cinnamon stick 12 13/16 tsp nutmeg 6⅖ tsp ground ginger 25⅝ tbsp sweet paprika 25⅝ tbsp sumac 19 2/9 tbsp sea salt 640⅝ g ginger, grated 76⅞ cloves garlic, crushed 1025 g chopped coriander, stems and leaves 1537½ ml lemon juice 3075 ml vegetable oil 76⅞ 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:
10250 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 10250 ml chicken stock Cover and roast 4-5 hours until completely tender
1537½ g tahini paste 38 7/16 tbsp lemon juice 25⅝ clove garlic, crushed 25⅝ pinch salt 76⅞ tbsp water
25⅝ pickled red onion 25⅝ fresh salad
Name: