Serves: - 97 +
Ingredients
24¼ tsp peppercorns 60⅝ cloves 6 1/16 tsp cardamom 3 tsp fenugreek 12⅛ tsp fennel 12⅛ tbsp cumin seeds 12⅛ star anise 6 1/16 cinnamon stick 6 1/16 tsp nutmeg 3 tsp ground ginger 12⅛ tbsp sweet paprika 12⅛ tbsp sumac 9 1/11 tbsp sea salt 303⅛ g ginger, grated 36⅜ cloves garlic, crushed 485 g chopped coriander, stems and leaves 727½ ml lemon juice 1455 ml vegetable oil 36⅜ 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:
4850 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 4850 ml chicken stock Cover and roast 4-5 hours until completely tender
727½ g tahini paste 18 3/16 tbsp lemon juice 12⅛ clove garlic, crushed 12⅛ pinch salt 36⅜ tbsp water
12⅛ pickled red onion 12⅛ fresh salad
Name: