Serves: - 218 +
Ingredients
54½ tsp peppercorns 136¼ cloves 13⅝ tsp cardamom 6 13/16 tsp fenugreek 27¼ tsp fennel 27¼ tbsp cumin seeds 27¼ star anise 13⅝ cinnamon stick 13⅝ tsp nutmeg 6 13/16 tsp ground ginger 27¼ tbsp sweet paprika 27¼ tbsp sumac 20 7/16 tbsp sea salt 681¼ g ginger, grated 81¾ cloves garlic, crushed 1090 g chopped coriander, stems and leaves 1635 ml lemon juice 3270 ml vegetable oil 81¾ 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:
10900 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 10900 ml chicken stock Cover and roast 4-5 hours until completely tender
1635 g tahini paste 40⅞ tbsp lemon juice 27¼ clove garlic, crushed 27¼ pinch salt 81¾ tbsp water
27¼ pickled red onion 27¼ fresh salad
Name: