Serves: - 194 +
Ingredients
48½ tsp peppercorns 121¼ cloves 12⅛ tsp cardamom 6 1/16 tsp fenugreek 24¼ tsp fennel 24¼ tbsp cumin seeds 24¼ star anise 12⅛ cinnamon stick 12⅛ tsp nutmeg 6 1/16 tsp ground ginger 24¼ tbsp sweet paprika 24¼ tbsp sumac 18 3/16 tbsp sea salt 606¼ g ginger, grated 72¾ cloves garlic, crushed 970 g chopped coriander, stems and leaves 1455 ml lemon juice 2910 ml vegetable oil 72¾ 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:
9700 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 9700 ml chicken stock Cover and roast 4-5 hours until completely tender
1455 g tahini paste 36⅜ tbsp lemon juice 24¼ clove garlic, crushed 24¼ pinch salt 72¾ tbsp water
24¼ pickled red onion 24¼ fresh salad
Name: