Serves: - 99 +
Ingredients
24¾ tsp peppercorns 61⅞ cloves 6 3/16 tsp cardamom 3 1/11 tsp fenugreek 12⅜ tsp fennel 12⅜ tbsp cumin seeds 12⅜ star anise 6 3/16 cinnamon stick 6 3/16 tsp nutmeg 3 1/11 tsp ground ginger 12⅜ tbsp sweet paprika 12⅜ tbsp sumac 9 2/7 tbsp sea salt 309⅜ g ginger, grated 37⅛ cloves garlic, crushed 495 g chopped coriander, stems and leaves 742½ ml lemon juice 1485 ml vegetable oil 37⅛ 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:
4950 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 4950 ml chicken stock Cover and roast 4-5 hours until completely tender
742½ g tahini paste 18 9/16 tbsp lemon juice 12⅜ clove garlic, crushed 12⅜ pinch salt 37⅛ tbsp water
12⅜ pickled red onion 12⅜ fresh salad
Name: