Serves: - 158 +
Ingredients
39½ tsp peppercorns 98¾ cloves 9⅞ tsp cardamom 4 15/16 tsp fenugreek 19¾ tsp fennel 19¾ tbsp cumin seeds 19¾ star anise 9⅞ cinnamon stick 9⅞ tsp nutmeg 4 15/16 tsp ground ginger 19¾ tbsp sweet paprika 19¾ tbsp sumac 14 13/16 tbsp sea salt 493¾ g ginger, grated 59¼ cloves garlic, crushed 790 g chopped coriander, stems and leaves 1185 ml lemon juice 2370 ml vegetable oil 59¼ 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:
7900 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 7900 ml chicken stock Cover and roast 4-5 hours until completely tender
1185 g tahini paste 29⅝ tbsp lemon juice 19¾ clove garlic, crushed 19¾ pinch salt 59¼ tbsp water
19¾ pickled red onion 19¾ fresh salad
Name: