Serves: - 162 +
Ingredients
40½ tsp peppercorns 101¼ cloves 10⅛ tsp cardamom 5 1/16 tsp fenugreek 20¼ tsp fennel 20¼ tbsp cumin seeds 20¼ star anise 10⅛ cinnamon stick 10⅛ tsp nutmeg 5 1/16 tsp ground ginger 20¼ tbsp sweet paprika 20¼ tbsp sumac 15 3/16 tbsp sea salt 506¼ g ginger, grated 60¾ cloves garlic, crushed 810 g chopped coriander, stems and leaves 1215 ml lemon juice 2430 ml vegetable oil 60¾ 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:
8100 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 8100 ml chicken stock Cover and roast 4-5 hours until completely tender
1215 g tahini paste 30⅜ tbsp lemon juice 20¼ clove garlic, crushed 20¼ pinch salt 60¾ tbsp water
20¼ pickled red onion 20¼ fresh salad
Name: