Serves: - 37 +
Ingredients
9¼ tsp peppercorns 23⅛ cloves 2 5/16 tsp cardamom 1 2/13 tsp fenugreek 4⅝ tsp fennel 4⅝ tbsp cumin seeds 4⅝ star anise 2 5/16 cinnamon stick 2 5/16 tsp nutmeg 1 2/13 tsp ground ginger 4⅝ tbsp sweet paprika 4⅝ tbsp sumac 3 7/15 tbsp sea salt 115⅝ g ginger, grated 13⅞ cloves garlic, crushed 185 g chopped coriander, stems and leaves 277½ ml lemon juice 555 ml vegetable oil 13⅞ 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:
1850 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 1850 ml chicken stock Cover and roast 4-5 hours until completely tender
277½ g tahini paste 6 15/16 tbsp lemon juice 4⅝ clove garlic, crushed 4⅝ pinch salt 13⅞ tbsp water
4⅝ pickled red onion 4⅝ fresh salad
Name: