Serves: - 53 +
Ingredients
13¼ tsp peppercorns 33⅛ cloves 3 5/16 tsp cardamom 1⅔ tsp fenugreek 6⅝ tsp fennel 6⅝ tbsp cumin seeds 6⅝ star anise 3 5/16 cinnamon stick 3 5/16 tsp nutmeg 1⅔ tsp ground ginger 6⅝ tbsp sweet paprika 6⅝ tbsp sumac 5 tbsp sea salt 165⅝ g ginger, grated 19⅞ cloves garlic, crushed 265 g chopped coriander, stems and leaves 397½ ml lemon juice 795 ml vegetable oil 19⅞ 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:
2650 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 2650 ml chicken stock Cover and roast 4-5 hours until completely tender
397½ g tahini paste 9 15/16 tbsp lemon juice 6⅝ clove garlic, crushed 6⅝ pinch salt 19⅞ tbsp water
6⅝ pickled red onion 6⅝ fresh salad
Name: