Serves: - 242 +
Ingredients
60½ tsp peppercorns 151¼ cloves 15⅛ tsp cardamom 7 9/16 tsp fenugreek 30¼ tsp fennel 30¼ tbsp cumin seeds 30¼ star anise 15⅛ cinnamon stick 15⅛ tsp nutmeg 7 9/16 tsp ground ginger 30¼ tbsp sweet paprika 30¼ tbsp sumac 22 11/16 tbsp sea salt 756¼ g ginger, grated 90¾ cloves garlic, crushed 1210 g chopped coriander, stems and leaves 1815 ml lemon juice 3630 ml vegetable oil 90¾ 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:
12100 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 12100 ml chicken stock Cover and roast 4-5 hours until completely tender
1815 g tahini paste 45⅜ tbsp lemon juice 30¼ clove garlic, crushed 30¼ pinch salt 90¾ tbsp water
30¼ pickled red onion 30¼ fresh salad
Name: