Serves: - 182 +
Ingredients
45½ tsp peppercorns 113¾ cloves 11⅜ tsp cardamom 5 11/16 tsp fenugreek 22¾ tsp fennel 22¾ tbsp cumin seeds 22¾ star anise 11⅜ cinnamon stick 11⅜ tsp nutmeg 5 11/16 tsp ground ginger 22¾ tbsp sweet paprika 22¾ tbsp sumac 17 1/16 tbsp sea salt 568¾ g ginger, grated 68¼ cloves garlic, crushed 910 g chopped coriander, stems and leaves 1365 ml lemon juice 2730 ml vegetable oil 68¼ 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:
9100 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 9100 ml chicken stock Cover and roast 4-5 hours until completely tender
1365 g tahini paste 34⅛ tbsp lemon juice 22¾ clove garlic, crushed 22¾ pinch salt 68¼ tbsp water
22¾ pickled red onion 22¾ fresh salad
Name: