Serves: - 275 +
Ingredients
68¾ tsp peppercorns 171⅞ cloves 17 3/16 tsp cardamom 8⅗ tsp fenugreek 34⅜ tsp fennel 34⅜ tbsp cumin seeds 34⅜ star anise 17 3/16 cinnamon stick 17 3/16 tsp nutmeg 8⅗ tsp ground ginger 34⅜ tbsp sweet paprika 34⅜ tbsp sumac 25 7/9 tbsp sea salt 859⅜ g ginger, grated 103⅛ cloves garlic, crushed 1375 g chopped coriander, stems and leaves 2062½ ml lemon juice 4125 ml vegetable oil 103⅛ 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:
13750 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 13750 ml chicken stock Cover and roast 4-5 hours until completely tender
2062½ g tahini paste 51 9/16 tbsp lemon juice 34⅜ clove garlic, crushed 34⅜ pinch salt 103⅛ tbsp water
34⅜ pickled red onion 34⅜ fresh salad
Name: