Serves: - 93 +
Ingredients
23¼ tsp peppercorns 58⅛ cloves 5 13/16 tsp cardamom 2 10/11 tsp fenugreek 11⅝ tsp fennel 11⅝ tbsp cumin seeds 11⅝ star anise 5 13/16 cinnamon stick 5 13/16 tsp nutmeg 2 10/11 tsp ground ginger 11⅝ tbsp sweet paprika 11⅝ tbsp sumac 8 5/7 tbsp sea salt 290⅝ g ginger, grated 34⅞ cloves garlic, crushed 465 g chopped coriander, stems and leaves 697½ ml lemon juice 1395 ml vegetable oil 34⅞ 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:
4650 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 4650 ml chicken stock Cover and roast 4-5 hours until completely tender
697½ g tahini paste 17 7/16 tbsp lemon juice 11⅝ clove garlic, crushed 11⅝ pinch salt 34⅞ tbsp water
11⅝ pickled red onion 11⅝ fresh salad
Name: