Serves: - 154 +
Ingredients
38½ tsp peppercorns 96¼ cloves 9⅝ tsp cardamom 4 13/16 tsp fenugreek 19¼ tsp fennel 19¼ tbsp cumin seeds 19¼ star anise 9⅝ cinnamon stick 9⅝ tsp nutmeg 4 13/16 tsp ground ginger 19¼ tbsp sweet paprika 19¼ tbsp sumac 14 7/16 tbsp sea salt 481¼ g ginger, grated 57¾ cloves garlic, crushed 770 g chopped coriander, stems and leaves 1155 ml lemon juice 2310 ml vegetable oil 57¾ 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:
7700 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 7700 ml chicken stock Cover and roast 4-5 hours until completely tender
1155 g tahini paste 28⅞ tbsp lemon juice 19¼ clove garlic, crushed 19¼ pinch salt 57¾ tbsp water
19¼ pickled red onion 19¼ fresh salad
Name: