Serves: - 41 +
Ingredients
10¼ tsp peppercorns 25⅝ cloves 2 9/16 tsp cardamom 1 2/7 tsp fenugreek 5⅛ tsp fennel 5⅛ tbsp cumin seeds 5⅛ star anise 2 9/16 cinnamon stick 2 9/16 tsp nutmeg 1 2/7 tsp ground ginger 5⅛ tbsp sweet paprika 5⅛ tbsp sumac 3 11/13 tbsp sea salt 128⅛ g ginger, grated 15⅜ cloves garlic, crushed 205 g chopped coriander, stems and leaves 307½ ml lemon juice 615 ml vegetable oil 15⅜ 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:
2050 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 2050 ml chicken stock Cover and roast 4-5 hours until completely tender
307½ g tahini paste 7 11/16 tbsp lemon juice 5⅛ clove garlic, crushed 5⅛ pinch salt 15⅜ tbsp water
5⅛ pickled red onion 5⅛ fresh salad
Name: