Serves: - 89 +
Ingredients
22¼ tsp peppercorns 55⅝ cloves 5 9/16 tsp cardamom 2 7/9 tsp fenugreek 11⅛ tsp fennel 11⅛ tbsp cumin seeds 11⅛ star anise 5 9/16 cinnamon stick 5 9/16 tsp nutmeg 2 7/9 tsp ground ginger 11⅛ tbsp sweet paprika 11⅛ tbsp sumac 8⅓ tbsp sea salt 278⅛ g ginger, grated 33⅜ cloves garlic, crushed 445 g chopped coriander, stems and leaves 667½ ml lemon juice 1335 ml vegetable oil 33⅜ 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:
4450 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 4450 ml chicken stock Cover and roast 4-5 hours until completely tender
667½ g tahini paste 16 11/16 tbsp lemon juice 11⅛ clove garlic, crushed 11⅛ pinch salt 33⅜ tbsp water
11⅛ pickled red onion 11⅛ fresh salad
Name: