Serves: - 186 +
Ingredients
46½ tsp peppercorns 116¼ cloves 11⅝ tsp cardamom 5 13/16 tsp fenugreek 23¼ tsp fennel 23¼ tbsp cumin seeds 23¼ star anise 11⅝ cinnamon stick 11⅝ tsp nutmeg 5 13/16 tsp ground ginger 23¼ tbsp sweet paprika 23¼ tbsp sumac 17 7/16 tbsp sea salt 581¼ g ginger, grated 69¾ cloves garlic, crushed 930 g chopped coriander, stems and leaves 1395 ml lemon juice 2790 ml vegetable oil 69¾ 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:
9300 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 9300 ml chicken stock Cover and roast 4-5 hours until completely tender
1395 g tahini paste 34⅞ tbsp lemon juice 23¼ clove garlic, crushed 23¼ pinch salt 69¾ tbsp water
23¼ pickled red onion 23¼ fresh salad
Name: