Serves: - 190 +
Ingredients
47½ tsp peppercorns 118¾ cloves 11⅞ tsp cardamom 5 15/16 tsp fenugreek 23¾ tsp fennel 23¾ tbsp cumin seeds 23¾ star anise 11⅞ cinnamon stick 11⅞ tsp nutmeg 5 15/16 tsp ground ginger 23¾ tbsp sweet paprika 23¾ tbsp sumac 17 13/16 tbsp sea salt 593¾ g ginger, grated 71¼ cloves garlic, crushed 950 g chopped coriander, stems and leaves 1425 ml lemon juice 2850 ml vegetable oil 71¼ 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:
9500 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 9500 ml chicken stock Cover and roast 4-5 hours until completely tender
1425 g tahini paste 35⅝ tbsp lemon juice 23¾ clove garlic, crushed 23¾ pinch salt 71¼ tbsp water
23¾ pickled red onion 23¾ fresh salad
Name: