Serves: - 227 +
Ingredients
56¾ tsp peppercorns 141⅞ cloves 14 3/16 tsp cardamom 7 1/11 tsp fenugreek 28⅜ tsp fennel 28⅜ tbsp cumin seeds 28⅜ star anise 14 3/16 cinnamon stick 14 3/16 tsp nutmeg 7 1/11 tsp ground ginger 28⅜ tbsp sweet paprika 28⅜ tbsp sumac 21 2/7 tbsp sea salt 709⅜ g ginger, grated 85⅛ cloves garlic, crushed 1135 g chopped coriander, stems and leaves 1702½ ml lemon juice 3405 ml vegetable oil 85⅛ 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:
11350 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 11350 ml chicken stock Cover and roast 4-5 hours until completely tender
1702½ g tahini paste 42 9/16 tbsp lemon juice 28⅜ clove garlic, crushed 28⅜ pinch salt 85⅛ tbsp water
28⅜ pickled red onion 28⅜ fresh salad
Name: