Serves: - 63 +
Ingredients
15¾ tsp peppercorns 39⅜ cloves 3 15/16 tsp cardamom 2 tsp fenugreek 7⅞ tsp fennel 7⅞ tbsp cumin seeds 7⅞ star anise 3 15/16 cinnamon stick 3 15/16 tsp nutmeg 2 tsp ground ginger 7⅞ tbsp sweet paprika 7⅞ tbsp sumac 5 10/11 tbsp sea salt 196⅞ g ginger, grated 23⅝ cloves garlic, crushed 315 g chopped coriander, stems and leaves 472½ ml lemon juice 945 ml vegetable oil 23⅝ 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:
3150 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 3150 ml chicken stock Cover and roast 4-5 hours until completely tender
472½ g tahini paste 11 13/16 tbsp lemon juice 7⅞ clove garlic, crushed 7⅞ pinch salt 23⅝ tbsp water
7⅞ pickled red onion 7⅞ fresh salad
Name: