Serves: - 69 +
Ingredients
17¼ tsp peppercorns 43⅛ cloves 4 5/16 tsp cardamom 2 2/13 tsp fenugreek 8⅝ tsp fennel 8⅝ tbsp cumin seeds 8⅝ star anise 4 5/16 cinnamon stick 4 5/16 tsp nutmeg 2 2/13 tsp ground ginger 8⅝ tbsp sweet paprika 8⅝ tbsp sumac 6 7/15 tbsp sea salt 215⅝ g ginger, grated 25⅞ cloves garlic, crushed 345 g chopped coriander, stems and leaves 517½ ml lemon juice 1035 ml vegetable oil 25⅞ 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:
3450 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 3450 ml chicken stock Cover and roast 4-5 hours until completely tender
517½ g tahini paste 12 15/16 tbsp lemon juice 8⅝ clove garlic, crushed 8⅝ pinch salt 25⅞ tbsp water
8⅝ pickled red onion 8⅝ fresh salad
Name: