Serves: - 91 +
Ingredients
22¾ tsp peppercorns 56⅞ cloves 5 11/16 tsp cardamom 2 11/13 tsp fenugreek 11⅜ tsp fennel 11⅜ tbsp cumin seeds 11⅜ star anise 5 11/16 cinnamon stick 5 11/16 tsp nutmeg 2 11/13 tsp ground ginger 11⅜ tbsp sweet paprika 11⅜ tbsp sumac 8 8/15 tbsp sea salt 284⅜ g ginger, grated 34⅛ cloves garlic, crushed 455 g chopped coriander, stems and leaves 682½ ml lemon juice 1365 ml vegetable oil 34⅛ 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:
4550 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 4550 ml chicken stock Cover and roast 4-5 hours until completely tender
682½ g tahini paste 17 1/16 tbsp lemon juice 11⅜ clove garlic, crushed 11⅜ pinch salt 34⅛ tbsp water
11⅜ pickled red onion 11⅜ fresh salad
Name: