Serves: - 234 +
Ingredients
58½ tsp peppercorns 146¼ cloves 14⅝ tsp cardamom 7 5/16 tsp fenugreek 29¼ tsp fennel 29¼ tbsp cumin seeds 29¼ star anise 14⅝ cinnamon stick 14⅝ tsp nutmeg 7 5/16 tsp ground ginger 29¼ tbsp sweet paprika 29¼ tbsp sumac 21 15/16 tbsp sea salt 731¼ g ginger, grated 87¾ cloves garlic, crushed 1170 g chopped coriander, stems and leaves 1755 ml lemon juice 3510 ml vegetable oil 87¾ 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:
11700 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 11700 ml chicken stock Cover and roast 4-5 hours until completely tender
1755 g tahini paste 43⅞ tbsp lemon juice 29¼ clove garlic, crushed 29¼ pinch salt 87¾ tbsp water
29¼ pickled red onion 29¼ fresh salad
Name: