Serves: - 81 +
Ingredients
20¼ tsp peppercorns 50⅝ cloves 5 1/16 tsp cardamom 2 8/15 tsp fenugreek 10⅛ tsp fennel 10⅛ tbsp cumin seeds 10⅛ star anise 5 1/16 cinnamon stick 5 1/16 tsp nutmeg 2 8/15 tsp ground ginger 10⅛ tbsp sweet paprika 10⅛ tbsp sumac 7⅗ tbsp sea salt 253⅛ g ginger, grated 30⅜ cloves garlic, crushed 405 g chopped coriander, stems and leaves 607½ ml lemon juice 1215 ml vegetable oil 30⅜ 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:
4050 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 4050 ml chicken stock Cover and roast 4-5 hours until completely tender
607½ g tahini paste 15 3/16 tbsp lemon juice 10⅛ clove garlic, crushed 10⅛ pinch salt 30⅜ tbsp water
10⅛ pickled red onion 10⅛ fresh salad
Name: