Serves: - 217 +
Ingredients
54¼ tsp peppercorns 135⅝ cloves 13 9/16 tsp cardamom 6 7/9 tsp fenugreek 27⅛ tsp fennel 27⅛ tbsp cumin seeds 27⅛ star anise 13 9/16 cinnamon stick 13 9/16 tsp nutmeg 6 7/9 tsp ground ginger 27⅛ tbsp sweet paprika 27⅛ tbsp sumac 20⅓ tbsp sea salt 678⅛ g ginger, grated 81⅜ cloves garlic, crushed 1085 g chopped coriander, stems and leaves 1627½ ml lemon juice 3255 ml vegetable oil 81⅜ 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:
10850 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 10850 ml chicken stock Cover and roast 4-5 hours until completely tender
1627½ g tahini paste 40 11/16 tbsp lemon juice 27⅛ clove garlic, crushed 27⅛ pinch salt 81⅜ tbsp water
27⅛ pickled red onion 27⅛ fresh salad
Name: