Serves: - 166 +
Ingredients
41½ tsp peppercorns 103¾ cloves 10⅜ tsp cardamom 5 3/16 tsp fenugreek 20¾ tsp fennel 20¾ tbsp cumin seeds 20¾ star anise 10⅜ cinnamon stick 10⅜ tsp nutmeg 5 3/16 tsp ground ginger 20¾ tbsp sweet paprika 20¾ tbsp sumac 15 9/16 tbsp sea salt 518¾ g ginger, grated 62¼ cloves garlic, crushed 830 g chopped coriander, stems and leaves 1245 ml lemon juice 2490 ml vegetable oil 62¼ 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:
8300 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 8300 ml chicken stock Cover and roast 4-5 hours until completely tender
1245 g tahini paste 31⅛ tbsp lemon juice 20¾ clove garlic, crushed 20¾ pinch salt 62¼ tbsp water
20¾ pickled red onion 20¾ fresh salad
Name: