Serves: - 235 +
Ingredients
58¾ tsp peppercorns 146⅞ cloves 14 11/16 tsp cardamom 7⅓ tsp fenugreek 29⅜ tsp fennel 29⅜ tbsp cumin seeds 29⅜ star anise 14 11/16 cinnamon stick 14 11/16 tsp nutmeg 7⅓ tsp ground ginger 29⅜ tbsp sweet paprika 29⅜ tbsp sumac 22 tbsp sea salt 734⅜ g ginger, grated 88⅛ cloves garlic, crushed 1175 g chopped coriander, stems and leaves 1762½ ml lemon juice 3525 ml vegetable oil 88⅛ 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:
11750 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 11750 ml chicken stock Cover and roast 4-5 hours until completely tender
1762½ g tahini paste 44 1/16 tbsp lemon juice 29⅜ clove garlic, crushed 29⅜ pinch salt 88⅛ tbsp water
29⅜ pickled red onion 29⅜ fresh salad
Name: