Serves: - 49 +
Ingredients
12¼ tsp peppercorns 30⅝ cloves 3 1/16 tsp cardamom 1 8/15 tsp fenugreek 6⅛ tsp fennel 6⅛ tbsp cumin seeds 6⅛ star anise 3 1/16 cinnamon stick 3 1/16 tsp nutmeg 1 8/15 tsp ground ginger 6⅛ tbsp sweet paprika 6⅛ tbsp sumac 4⅗ tbsp sea salt 153⅛ g ginger, grated 18⅜ cloves garlic, crushed 245 g chopped coriander, stems and leaves 367½ ml lemon juice 735 ml vegetable oil 18⅜ 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:
2450 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 2450 ml chicken stock Cover and roast 4-5 hours until completely tender
367½ g tahini paste 9 3/16 tbsp lemon juice 6⅛ clove garlic, crushed 6⅛ pinch salt 18⅜ tbsp water
6⅛ pickled red onion 6⅛ fresh salad
Name: