Serves: - 178 +
Ingredients
44½ tsp peppercorns 111¼ cloves 11⅛ tsp cardamom 5 9/16 tsp fenugreek 22¼ tsp fennel 22¼ tbsp cumin seeds 22¼ star anise 11⅛ cinnamon stick 11⅛ tsp nutmeg 5 9/16 tsp ground ginger 22¼ tbsp sweet paprika 22¼ tbsp sumac 16 11/16 tbsp sea salt 556¼ g ginger, grated 66¾ cloves garlic, crushed 890 g chopped coriander, stems and leaves 1335 ml lemon juice 2670 ml vegetable oil 66¾ 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:
8900 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 8900 ml chicken stock Cover and roast 4-5 hours until completely tender
1335 g tahini paste 33⅜ tbsp lemon juice 22¼ clove garlic, crushed 22¼ pinch salt 66¾ tbsp water
22¼ pickled red onion 22¼ fresh salad
Name: