Serves: - 87 +
Ingredients
21¾ tsp peppercorns 54⅜ cloves 5 7/16 tsp cardamom 2 5/7 tsp fenugreek 10⅞ tsp fennel 10⅞ tbsp cumin seeds 10⅞ star anise 5 7/16 cinnamon stick 5 7/16 tsp nutmeg 2 5/7 tsp ground ginger 10⅞ tbsp sweet paprika 10⅞ tbsp sumac 8 2/13 tbsp sea salt 271⅞ g ginger, grated 32⅝ cloves garlic, crushed 435 g chopped coriander, stems and leaves 652½ ml lemon juice 1305 ml vegetable oil 32⅝ 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:
4350 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 4350 ml chicken stock Cover and roast 4-5 hours until completely tender
652½ g tahini paste 16 5/16 tbsp lemon juice 10⅞ clove garlic, crushed 10⅞ pinch salt 32⅝ tbsp water
10⅞ pickled red onion 10⅞ fresh salad
Name: