Serves: - 222 +
Ingredients
55½ tsp peppercorns 138¾ cloves 13⅞ tsp cardamom 6 15/16 tsp fenugreek 27¾ tsp fennel 27¾ tbsp cumin seeds 27¾ star anise 13⅞ cinnamon stick 13⅞ tsp nutmeg 6 15/16 tsp ground ginger 27¾ tbsp sweet paprika 27¾ tbsp sumac 20 13/16 tbsp sea salt 693¾ g ginger, grated 83¼ cloves garlic, crushed 1110 g chopped coriander, stems and leaves 1665 ml lemon juice 3330 ml vegetable oil 83¼ 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:
11100 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 11100 ml chicken stock Cover and roast 4-5 hours until completely tender
1665 g tahini paste 41⅝ tbsp lemon juice 27¾ clove garlic, crushed 27¾ pinch salt 83¼ tbsp water
27¾ pickled red onion 27¾ fresh salad
Name: