Serves: - 170 +
Ingredients
42½ tsp peppercorns 106¼ cloves 10⅝ tsp cardamom 5 5/16 tsp fenugreek 21¼ tsp fennel 21¼ tbsp cumin seeds 21¼ star anise 10⅝ cinnamon stick 10⅝ tsp nutmeg 5 5/16 tsp ground ginger 21¼ tbsp sweet paprika 21¼ tbsp sumac 15 15/16 tbsp sea salt 531¼ g ginger, grated 63¾ cloves garlic, crushed 850 g chopped coriander, stems and leaves 1275 ml lemon juice 2550 ml vegetable oil 63¾ 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:
8500 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 8500 ml chicken stock Cover and roast 4-5 hours until completely tender
1275 g tahini paste 31⅞ tbsp lemon juice 21¼ clove garlic, crushed 21¼ pinch salt 63¾ tbsp water
21¼ pickled red onion 21¼ fresh salad
Name: