Serves: - 230 +
Ingredients
57½ tsp peppercorns 143¾ cloves 14⅜ tsp cardamom 7 3/16 tsp fenugreek 28¾ tsp fennel 28¾ tbsp cumin seeds 28¾ star anise 14⅜ cinnamon stick 14⅜ tsp nutmeg 7 3/16 tsp ground ginger 28¾ tbsp sweet paprika 28¾ tbsp sumac 21 9/16 tbsp sea salt 718¾ g ginger, grated 86¼ cloves garlic, crushed 1150 g chopped coriander, stems and leaves 1725 ml lemon juice 3450 ml vegetable oil 86¼ 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:
11500 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 11500 ml chicken stock Cover and roast 4-5 hours until completely tender
1725 g tahini paste 43⅛ tbsp lemon juice 28¾ clove garlic, crushed 28¾ pinch salt 86¼ tbsp water
28¾ pickled red onion 28¾ fresh salad
Name: