Serves: - 146 +
Ingredients
36½ tsp peppercorns 91¼ cloves 9⅛ tsp cardamom 4 9/16 tsp fenugreek 18¼ tsp fennel 18¼ tbsp cumin seeds 18¼ star anise 9⅛ cinnamon stick 9⅛ tsp nutmeg 4 9/16 tsp ground ginger 18¼ tbsp sweet paprika 18¼ tbsp sumac 13 11/16 tbsp sea salt 456¼ g ginger, grated 54¾ cloves garlic, crushed 730 g chopped coriander, stems and leaves 1095 ml lemon juice 2190 ml vegetable oil 54¾ 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:
7300 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 7300 ml chicken stock Cover and roast 4-5 hours until completely tender
1095 g tahini paste 27⅜ tbsp lemon juice 18¼ clove garlic, crushed 18¼ pinch salt 54¾ tbsp water
18¼ pickled red onion 18¼ fresh salad
Name: