Serves: - 174 +
Ingredients
43½ tsp peppercorns 108¾ cloves 10⅞ tsp cardamom 5 7/16 tsp fenugreek 21¾ tsp fennel 21¾ tbsp cumin seeds 21¾ star anise 10⅞ cinnamon stick 10⅞ tsp nutmeg 5 7/16 tsp ground ginger 21¾ tbsp sweet paprika 21¾ tbsp sumac 16 5/16 tbsp sea salt 543¾ g ginger, grated 65¼ cloves garlic, crushed 870 g chopped coriander, stems and leaves 1305 ml lemon juice 2610 ml vegetable oil 65¼ 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:
8700 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 8700 ml chicken stock Cover and roast 4-5 hours until completely tender
1305 g tahini paste 32⅝ tbsp lemon juice 21¾ clove garlic, crushed 21¾ pinch salt 65¼ tbsp water
21¾ pickled red onion 21¾ fresh salad
Name: