Serves: - 106 +
Ingredients
26½ tsp peppercorns 66¼ cloves 6⅝ tsp cardamom 3 5/16 tsp fenugreek 13¼ tsp fennel 13¼ tbsp cumin seeds 13¼ star anise 6⅝ cinnamon stick 6⅝ tsp nutmeg 3 5/16 tsp ground ginger 13¼ tbsp sweet paprika 13¼ tbsp sumac 9 15/16 tbsp sea salt 331¼ g ginger, grated 39¾ cloves garlic, crushed 530 g chopped coriander, stems and leaves 795 ml lemon juice 1590 ml vegetable oil 39¾ 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:
5300 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 5300 ml chicken stock Cover and roast 4-5 hours until completely tender
795 g tahini paste 19⅞ tbsp lemon juice 13¼ clove garlic, crushed 13¼ pinch salt 39¾ tbsp water
13¼ pickled red onion 13¼ fresh salad
Name: