Serves: - 126 +
Ingredients
31½ tsp peppercorns 78¾ cloves 7⅞ tsp cardamom 3 15/16 tsp fenugreek 15¾ tsp fennel 15¾ tbsp cumin seeds 15¾ star anise 7⅞ cinnamon stick 7⅞ tsp nutmeg 3 15/16 tsp ground ginger 15¾ tbsp sweet paprika 15¾ tbsp sumac 11 13/16 tbsp sea salt 393¾ g ginger, grated 47¼ cloves garlic, crushed 630 g chopped coriander, stems and leaves 945 ml lemon juice 1890 ml vegetable oil 47¼ 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:
6300 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 6300 ml chicken stock Cover and roast 4-5 hours until completely tender
945 g tahini paste 23⅝ tbsp lemon juice 15¾ clove garlic, crushed 15¾ pinch salt 47¼ tbsp water
15¾ pickled red onion 15¾ fresh salad
Name: