Serves: - 221 +
Ingredients
55¼ tsp peppercorns 138⅛ cloves 13 13/16 tsp cardamom 6 10/11 tsp fenugreek 27⅝ tsp fennel 27⅝ tbsp cumin seeds 27⅝ star anise 13 13/16 cinnamon stick 13 13/16 tsp nutmeg 6 10/11 tsp ground ginger 27⅝ tbsp sweet paprika 27⅝ tbsp sumac 20 5/7 tbsp sea salt 690⅝ g ginger, grated 82⅞ cloves garlic, crushed 1105 g chopped coriander, stems and leaves 1657½ ml lemon juice 3315 ml vegetable oil 82⅞ 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:
11050 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 11050 ml chicken stock Cover and roast 4-5 hours until completely tender
1657½ g tahini paste 41 7/16 tbsp lemon juice 27⅝ clove garlic, crushed 27⅝ pinch salt 82⅞ tbsp water
27⅝ pickled red onion 27⅝ fresh salad
Name: