Serves: - 51 +
Ingredients
12¾ tsp peppercorns 31⅞ cloves 3 3/16 tsp cardamom 1⅗ tsp fenugreek 6⅜ tsp fennel 6⅜ tbsp cumin seeds 6⅜ star anise 3 3/16 cinnamon stick 3 3/16 tsp nutmeg 1⅗ tsp ground ginger 6⅜ tbsp sweet paprika 6⅜ tbsp sumac 4 7/9 tbsp sea salt 159⅜ g ginger, grated 19⅛ cloves garlic, crushed 255 g chopped coriander, stems and leaves 382½ ml lemon juice 765 ml vegetable oil 19⅛ 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:
2550 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 2550 ml chicken stock Cover and roast 4-5 hours until completely tender
382½ g tahini paste 9 9/16 tbsp lemon juice 6⅜ clove garlic, crushed 6⅜ pinch salt 19⅛ tbsp water
6⅜ pickled red onion 6⅜ fresh salad
Name: