Serves: - 77 +
Ingredients
19¼ tsp peppercorns 48⅛ cloves 4 13/16 tsp cardamom 2⅖ tsp fenugreek 9⅝ tsp fennel 9⅝ tbsp cumin seeds 9⅝ star anise 4 13/16 cinnamon stick 4 13/16 tsp nutmeg 2⅖ tsp ground ginger 9⅝ tbsp sweet paprika 9⅝ tbsp sumac 7 2/9 tbsp sea salt 240⅝ g ginger, grated 28⅞ cloves garlic, crushed 385 g chopped coriander, stems and leaves 577½ ml lemon juice 1155 ml vegetable oil 28⅞ 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:
3850 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 3850 ml chicken stock Cover and roast 4-5 hours until completely tender
577½ g tahini paste 14 7/16 tbsp lemon juice 9⅝ clove garlic, crushed 9⅝ pinch salt 28⅞ tbsp water
9⅝ pickled red onion 9⅝ fresh salad
Name: