Serves: - 210 +
Ingredients
52½ tsp peppercorns 131¼ cloves 13⅛ tsp cardamom 6 9/16 tsp fenugreek 26¼ tsp fennel 26¼ tbsp cumin seeds 26¼ star anise 13⅛ cinnamon stick 13⅛ tsp nutmeg 6 9/16 tsp ground ginger 26¼ tbsp sweet paprika 26¼ tbsp sumac 19 11/16 tbsp sea salt 656¼ g ginger, grated 78¾ cloves garlic, crushed 1050 g chopped coriander, stems and leaves 1575 ml lemon juice 3150 ml vegetable oil 78¾ 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:
10500 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 10500 ml chicken stock Cover and roast 4-5 hours until completely tender
1575 g tahini paste 39⅜ tbsp lemon juice 26¼ clove garlic, crushed 26¼ pinch salt 78¾ tbsp water
26¼ pickled red onion 26¼ fresh salad
Name: