Serves: - 142 +
Ingredients
35½ tsp peppercorns 88¾ cloves 8⅞ tsp cardamom 4 7/16 tsp fenugreek 17¾ tsp fennel 17¾ tbsp cumin seeds 17¾ star anise 8⅞ cinnamon stick 8⅞ tsp nutmeg 4 7/16 tsp ground ginger 17¾ tbsp sweet paprika 17¾ tbsp sumac 13 5/16 tbsp sea salt 443¾ g ginger, grated 53¼ cloves garlic, crushed 710 g chopped coriander, stems and leaves 1065 ml lemon juice 2130 ml vegetable oil 53¼ 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:
7100 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 7100 ml chicken stock Cover and roast 4-5 hours until completely tender
1065 g tahini paste 26⅝ tbsp lemon juice 17¾ clove garlic, crushed 17¾ pinch salt 53¼ tbsp water
17¾ pickled red onion 17¾ fresh salad
Name: