Serves: - 67 +
Ingredients
16¾ tsp peppercorns 41⅞ cloves 4 3/16 tsp cardamom 2 1/11 tsp fenugreek 8⅜ tsp fennel 8⅜ tbsp cumin seeds 8⅜ star anise 4 3/16 cinnamon stick 4 3/16 tsp nutmeg 2 1/11 tsp ground ginger 8⅜ tbsp sweet paprika 8⅜ tbsp sumac 6 2/7 tbsp sea salt 209⅜ g ginger, grated 25⅛ cloves garlic, crushed 335 g chopped coriander, stems and leaves 502½ ml lemon juice 1005 ml vegetable oil 25⅛ 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:
3350 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 3350 ml chicken stock Cover and roast 4-5 hours until completely tender
502½ g tahini paste 12 9/16 tbsp lemon juice 8⅜ clove garlic, crushed 8⅜ pinch salt 25⅛ tbsp water
8⅜ pickled red onion 8⅜ fresh salad
Name: