Serves: - 225 +
Ingredients
56¼ tsp peppercorns 140⅝ cloves 14 1/16 tsp cardamom 7 tsp fenugreek 28⅛ tsp fennel 28⅛ tbsp cumin seeds 28⅛ star anise 14 1/16 cinnamon stick 14 1/16 tsp nutmeg 7 tsp ground ginger 28⅛ tbsp sweet paprika 28⅛ tbsp sumac 21 1/11 tbsp sea salt 703⅛ g ginger, grated 84⅜ cloves garlic, crushed 1125 g chopped coriander, stems and leaves 1687½ ml lemon juice 3375 ml vegetable oil 84⅜ 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:
11250 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 11250 ml chicken stock Cover and roast 4-5 hours until completely tender
1687½ g tahini paste 42 3/16 tbsp lemon juice 28⅛ clove garlic, crushed 28⅛ pinch salt 84⅜ tbsp water
28⅛ pickled red onion 28⅛ fresh salad
Name: