Serves: - 226 +
Ingredients
56½ tsp peppercorns 141¼ cloves 14⅛ tsp cardamom 7 1/16 tsp fenugreek 28¼ tsp fennel 28¼ tbsp cumin seeds 28¼ star anise 14⅛ cinnamon stick 14⅛ tsp nutmeg 7 1/16 tsp ground ginger 28¼ tbsp sweet paprika 28¼ tbsp sumac 21 3/16 tbsp sea salt 706¼ g ginger, grated 84¾ cloves garlic, crushed 1130 g chopped coriander, stems and leaves 1695 ml lemon juice 3390 ml vegetable oil 84¾ 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:
11300 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 11300 ml chicken stock Cover and roast 4-5 hours until completely tender
1695 g tahini paste 42⅜ tbsp lemon juice 28¼ clove garlic, crushed 28¼ pinch salt 84¾ tbsp water
28¼ pickled red onion 28¼ fresh salad
Name: