Serves: - 214 +
Ingredients
53½ tsp peppercorns 133¾ cloves 13⅜ tsp cardamom 6 11/16 tsp fenugreek 26¾ tsp fennel 26¾ tbsp cumin seeds 26¾ star anise 13⅜ cinnamon stick 13⅜ tsp nutmeg 6 11/16 tsp ground ginger 26¾ tbsp sweet paprika 26¾ tbsp sumac 20 1/16 tbsp sea salt 668¾ g ginger, grated 80¼ cloves garlic, crushed 1070 g chopped coriander, stems and leaves 1605 ml lemon juice 3210 ml vegetable oil 80¼ 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:
10700 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 10700 ml chicken stock Cover and roast 4-5 hours until completely tender
1605 g tahini paste 40⅛ tbsp lemon juice 26¾ clove garlic, crushed 26¾ pinch salt 80¼ tbsp water
26¾ pickled red onion 26¾ fresh salad
Name: