Serves: - 134 +
Ingredients
33½ tsp peppercorns 83¾ cloves 8⅜ tsp cardamom 4 3/16 tsp fenugreek 16¾ tsp fennel 16¾ tbsp cumin seeds 16¾ star anise 8⅜ cinnamon stick 8⅜ tsp nutmeg 4 3/16 tsp ground ginger 16¾ tbsp sweet paprika 16¾ tbsp sumac 12 9/16 tbsp sea salt 418¾ g ginger, grated 50¼ cloves garlic, crushed 670 g chopped coriander, stems and leaves 1005 ml lemon juice 2010 ml vegetable oil 50¼ 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:
6700 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 6700 ml chicken stock Cover and roast 4-5 hours until completely tender
1005 g tahini paste 25⅛ tbsp lemon juice 16¾ clove garlic, crushed 16¾ pinch salt 50¼ tbsp water
16¾ pickled red onion 16¾ fresh salad
Name: