Serves: - 71 +
Ingredients
17¾ tsp peppercorns 44⅜ cloves 4 7/16 tsp cardamom 2 2/9 tsp fenugreek 8⅞ tsp fennel 8⅞ tbsp cumin seeds 8⅞ star anise 4 7/16 cinnamon stick 4 7/16 tsp nutmeg 2 2/9 tsp ground ginger 8⅞ tbsp sweet paprika 8⅞ tbsp sumac 6⅔ tbsp sea salt 221⅞ g ginger, grated 26⅝ cloves garlic, crushed 355 g chopped coriander, stems and leaves 532½ ml lemon juice 1065 ml vegetable oil 26⅝ 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:
3550 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 3550 ml chicken stock Cover and roast 4-5 hours until completely tender
532½ g tahini paste 13 5/16 tbsp lemon juice 8⅞ clove garlic, crushed 8⅞ pinch salt 26⅝ tbsp water
8⅞ pickled red onion 8⅞ fresh salad
Name: