Serves: - 61 +
Ingredients
15¼ tsp peppercorns 38⅛ cloves 3 13/16 tsp cardamom 1 10/11 tsp fenugreek 7⅝ tsp fennel 7⅝ tbsp cumin seeds 7⅝ star anise 3 13/16 cinnamon stick 3 13/16 tsp nutmeg 1 10/11 tsp ground ginger 7⅝ tbsp sweet paprika 7⅝ tbsp sumac 5 5/7 tbsp sea salt 190⅝ g ginger, grated 22⅞ cloves garlic, crushed 305 g chopped coriander, stems and leaves 457½ ml lemon juice 915 ml vegetable oil 22⅞ 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:
3050 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 3050 ml chicken stock Cover and roast 4-5 hours until completely tender
457½ g tahini paste 11 7/16 tbsp lemon juice 7⅝ clove garlic, crushed 7⅝ pinch salt 22⅞ tbsp water
7⅝ pickled red onion 7⅝ fresh salad
Name: