Serves: - 211 +
Ingredients
52¾ tsp peppercorns 131⅞ cloves 13 3/16 tsp cardamom 6⅗ tsp fenugreek 26⅜ tsp fennel 26⅜ tbsp cumin seeds 26⅜ star anise 13 3/16 cinnamon stick 13 3/16 tsp nutmeg 6⅗ tsp ground ginger 26⅜ tbsp sweet paprika 26⅜ tbsp sumac 19 7/9 tbsp sea salt 659⅜ g ginger, grated 79⅛ cloves garlic, crushed 1055 g chopped coriander, stems and leaves 1582½ ml lemon juice 3165 ml vegetable oil 79⅛ 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:
10550 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 10550 ml chicken stock Cover and roast 4-5 hours until completely tender
1582½ g tahini paste 39 9/16 tbsp lemon juice 26⅜ clove garlic, crushed 26⅜ pinch salt 79⅛ tbsp water
26⅜ pickled red onion 26⅜ fresh salad
Name: