Serves: - 47 +
Ingredients
11¾ tsp peppercorns 29⅜ cloves 2 15/16 tsp cardamom 1 7/15 tsp fenugreek 5⅞ tsp fennel 5⅞ tbsp cumin seeds 5⅞ star anise 2 15/16 cinnamon stick 2 15/16 tsp nutmeg 1 7/15 tsp ground ginger 5⅞ tbsp sweet paprika 5⅞ tbsp sumac 4⅖ tbsp sea salt 146⅞ g ginger, grated 17⅝ cloves garlic, crushed 235 g chopped coriander, stems and leaves 352½ ml lemon juice 705 ml vegetable oil 17⅝ 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:
2350 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 2350 ml chicken stock Cover and roast 4-5 hours until completely tender
352½ g tahini paste 8 13/16 tbsp lemon juice 5⅞ clove garlic, crushed 5⅞ pinch salt 17⅝ tbsp water
5⅞ pickled red onion 5⅞ fresh salad
Name: