Serves: - 83 +
Ingredients
20¾ tsp peppercorns 51⅞ cloves 5 3/16 tsp cardamom 2⅗ tsp fenugreek 10⅜ tsp fennel 10⅜ tbsp cumin seeds 10⅜ star anise 5 3/16 cinnamon stick 5 3/16 tsp nutmeg 2⅗ tsp ground ginger 10⅜ tbsp sweet paprika 10⅜ tbsp sumac 7 7/9 tbsp sea salt 259⅜ g ginger, grated 31⅛ cloves garlic, crushed 415 g chopped coriander, stems and leaves 622½ ml lemon juice 1245 ml vegetable oil 31⅛ 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:
4150 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 4150 ml chicken stock Cover and roast 4-5 hours until completely tender
622½ g tahini paste 15 9/16 tbsp lemon juice 10⅜ clove garlic, crushed 10⅜ pinch salt 31⅛ tbsp water
10⅜ pickled red onion 10⅜ fresh salad
Name: