Serves: - 198 +
Ingredients
49½ tsp peppercorns 123¾ cloves 12⅜ tsp cardamom 6 3/16 tsp fenugreek 24¾ tsp fennel 24¾ tbsp cumin seeds 24¾ star anise 12⅜ cinnamon stick 12⅜ tsp nutmeg 6 3/16 tsp ground ginger 24¾ tbsp sweet paprika 24¾ tbsp sumac 18 9/16 tbsp sea salt 618¾ g ginger, grated 74¼ cloves garlic, crushed 990 g chopped coriander, stems and leaves 1485 ml lemon juice 2970 ml vegetable oil 74¼ 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:
9900 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 9900 ml chicken stock Cover and roast 4-5 hours until completely tender
1485 g tahini paste 37⅛ tbsp lemon juice 24¾ clove garlic, crushed 24¾ pinch salt 74¼ tbsp water
24¾ pickled red onion 24¾ fresh salad
Name: