Serves: - 138 +
Ingredients
34½ tsp peppercorns 86¼ cloves 8⅝ tsp cardamom 4 5/16 tsp fenugreek 17¼ tsp fennel 17¼ tbsp cumin seeds 17¼ star anise 8⅝ cinnamon stick 8⅝ tsp nutmeg 4 5/16 tsp ground ginger 17¼ tbsp sweet paprika 17¼ tbsp sumac 12 15/16 tbsp sea salt 431¼ g ginger, grated 51¾ cloves garlic, crushed 690 g chopped coriander, stems and leaves 1035 ml lemon juice 2070 ml vegetable oil 51¾ 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:
6900 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 6900 ml chicken stock Cover and roast 4-5 hours until completely tender
1035 g tahini paste 25⅞ tbsp lemon juice 17¼ clove garlic, crushed 17¼ pinch salt 51¾ tbsp water
17¼ pickled red onion 17¼ fresh salad
Name: