Serves: - 117 +
Ingredients
29¼ tsp peppercorns 73⅛ cloves 7 5/16 tsp cardamom 3⅔ tsp fenugreek 14⅝ tsp fennel 14⅝ tbsp cumin seeds 14⅝ star anise 7 5/16 cinnamon stick 7 5/16 tsp nutmeg 3⅔ tsp ground ginger 14⅝ tbsp sweet paprika 14⅝ tbsp sumac 11 tbsp sea salt 365⅝ g ginger, grated 43⅞ cloves garlic, crushed 585 g chopped coriander, stems and leaves 877½ ml lemon juice 1755 ml vegetable oil 43⅞ 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:
5850 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 5850 ml chicken stock Cover and roast 4-5 hours until completely tender
877½ g tahini paste 21 15/16 tbsp lemon juice 14⅝ clove garlic, crushed 14⅝ pinch salt 43⅞ tbsp water
14⅝ pickled red onion 14⅝ fresh salad
Name: