Serves: - 73 +
Ingredients
18¼ tsp peppercorns 45⅝ cloves 4 9/16 tsp cardamom 2 2/7 tsp fenugreek 9⅛ tsp fennel 9⅛ tbsp cumin seeds 9⅛ star anise 4 9/16 cinnamon stick 4 9/16 tsp nutmeg 2 2/7 tsp ground ginger 9⅛ tbsp sweet paprika 9⅛ tbsp sumac 6 11/13 tbsp sea salt 228⅛ g ginger, grated 27⅜ cloves garlic, crushed 365 g chopped coriander, stems and leaves 547½ ml lemon juice 1095 ml vegetable oil 27⅜ 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:
3650 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 3650 ml chicken stock Cover and roast 4-5 hours until completely tender
547½ g tahini paste 13 11/16 tbsp lemon juice 9⅛ clove garlic, crushed 9⅛ pinch salt 27⅜ tbsp water
9⅛ pickled red onion 9⅛ fresh salad
Name: