Serves: - 219 +
Ingredients
54¾ tsp peppercorns 136⅞ cloves 13 11/16 tsp cardamom 6 11/13 tsp fenugreek 27⅜ tsp fennel 27⅜ tbsp cumin seeds 27⅜ star anise 13 11/16 cinnamon stick 13 11/16 tsp nutmeg 6 11/13 tsp ground ginger 27⅜ tbsp sweet paprika 27⅜ tbsp sumac 20 8/15 tbsp sea salt 684⅜ g ginger, grated 82⅛ cloves garlic, crushed 1095 g chopped coriander, stems and leaves 1642½ ml lemon juice 3285 ml vegetable oil 82⅛ 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:
10950 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 10950 ml chicken stock Cover and roast 4-5 hours until completely tender
1642½ g tahini paste 41 1/16 tbsp lemon juice 27⅜ clove garlic, crushed 27⅜ pinch salt 82⅛ tbsp water
27⅜ pickled red onion 27⅜ fresh salad
Name: