Serves: - 95 +
Ingredients
23¾ tsp peppercorns 59⅜ cloves 5 15/16 tsp cardamom 3 tsp fenugreek 11⅞ tsp fennel 11⅞ tbsp cumin seeds 11⅞ star anise 5 15/16 cinnamon stick 5 15/16 tsp nutmeg 3 tsp ground ginger 11⅞ tbsp sweet paprika 11⅞ tbsp sumac 8 10/11 tbsp sea salt 296⅞ g ginger, grated 35⅝ cloves garlic, crushed 475 g chopped coriander, stems and leaves 712½ ml lemon juice 1425 ml vegetable oil 35⅝ 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:
4750 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 4750 ml chicken stock Cover and roast 4-5 hours until completely tender
712½ g tahini paste 17 13/16 tbsp lemon juice 11⅞ clove garlic, crushed 11⅞ pinch salt 35⅝ tbsp water
11⅞ pickled red onion 11⅞ fresh salad
Name: