Serves: - 79 +
Ingredients
19¾ tsp peppercorns 49⅜ cloves 4 15/16 tsp cardamom 2 7/15 tsp fenugreek 9⅞ tsp fennel 9⅞ tbsp cumin seeds 9⅞ star anise 4 15/16 cinnamon stick 4 15/16 tsp nutmeg 2 7/15 tsp ground ginger 9⅞ tbsp sweet paprika 9⅞ tbsp sumac 7⅖ tbsp sea salt 246⅞ g ginger, grated 29⅝ cloves garlic, crushed 395 g chopped coriander, stems and leaves 592½ ml lemon juice 1185 ml vegetable oil 29⅝ 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:
3950 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 3950 ml chicken stock Cover and roast 4-5 hours until completely tender
592½ g tahini paste 14 13/16 tbsp lemon juice 9⅞ clove garlic, crushed 9⅞ pinch salt 29⅝ tbsp water
9⅞ pickled red onion 9⅞ fresh salad
Name: