Serves: - 206 +
Ingredients
51½ tsp peppercorns 128¾ cloves 12⅞ tsp cardamom 6 7/16 tsp fenugreek 25¾ tsp fennel 25¾ tbsp cumin seeds 25¾ star anise 12⅞ cinnamon stick 12⅞ tsp nutmeg 6 7/16 tsp ground ginger 25¾ tbsp sweet paprika 25¾ tbsp sumac 19 5/16 tbsp sea salt 643¾ g ginger, grated 77¼ cloves garlic, crushed 1030 g chopped coriander, stems and leaves 1545 ml lemon juice 3090 ml vegetable oil 77¼ 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:
10300 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 10300 ml chicken stock Cover and roast 4-5 hours until completely tender
1545 g tahini paste 38⅝ tbsp lemon juice 25¾ clove garlic, crushed 25¾ pinch salt 77¼ tbsp water
25¾ pickled red onion 25¾ fresh salad
Name: