Serves: - 246 +
Ingredients
61½ tsp peppercorns 153¾ cloves 15⅜ tsp cardamom 7 11/16 tsp fenugreek 30¾ tsp fennel 30¾ tbsp cumin seeds 30¾ star anise 15⅜ cinnamon stick 15⅜ tsp nutmeg 7 11/16 tsp ground ginger 30¾ tbsp sweet paprika 30¾ tbsp sumac 23 1/16 tbsp sea salt 768¾ g ginger, grated 92¼ cloves garlic, crushed 1230 g chopped coriander, stems and leaves 1845 ml lemon juice 3690 ml vegetable oil 92¼ 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:
12300 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 12300 ml chicken stock Cover and roast 4-5 hours until completely tender
1845 g tahini paste 46⅛ tbsp lemon juice 30¾ clove garlic, crushed 30¾ pinch salt 92¼ tbsp water
30¾ pickled red onion 30¾ fresh salad
Name: