Serves: - 202 +
Ingredients
50½ tsp peppercorns 126¼ cloves 12⅝ tsp cardamom 6 5/16 tsp fenugreek 25¼ tsp fennel 25¼ tbsp cumin seeds 25¼ star anise 12⅝ cinnamon stick 12⅝ tsp nutmeg 6 5/16 tsp ground ginger 25¼ tbsp sweet paprika 25¼ tbsp sumac 18 15/16 tbsp sea salt 631¼ g ginger, grated 75¾ cloves garlic, crushed 1010 g chopped coriander, stems and leaves 1515 ml lemon juice 3030 ml vegetable oil 75¾ 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:
10100 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 10100 ml chicken stock Cover and roast 4-5 hours until completely tender
1515 g tahini paste 37⅞ tbsp lemon juice 25¼ clove garlic, crushed 25¼ pinch salt 75¾ tbsp water
25¼ pickled red onion 25¼ fresh salad
Name: