Serves: - 238 +
Ingredients
59½ tsp peppercorns 148¾ cloves 14⅞ tsp cardamom 7 7/16 tsp fenugreek 29¾ tsp fennel 29¾ tbsp cumin seeds 29¾ star anise 14⅞ cinnamon stick 14⅞ tsp nutmeg 7 7/16 tsp ground ginger 29¾ tbsp sweet paprika 29¾ tbsp sumac 22 5/16 tbsp sea salt 743¾ g ginger, grated 89¼ cloves garlic, crushed 1190 g chopped coriander, stems and leaves 1785 ml lemon juice 3570 ml vegetable oil 89¼ 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:
11900 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 11900 ml chicken stock Cover and roast 4-5 hours until completely tender
1785 g tahini paste 44⅝ tbsp lemon juice 29¾ clove garlic, crushed 29¾ pinch salt 89¼ tbsp water
29¾ pickled red onion 29¾ fresh salad
Name: