Serves: - 254 +
Ingredients
63½ tsp peppercorns 158¾ cloves 15⅞ tsp cardamom 7 15/16 tsp fenugreek 31¾ tsp fennel 31¾ tbsp cumin seeds 31¾ star anise 15⅞ cinnamon stick 15⅞ tsp nutmeg 7 15/16 tsp ground ginger 31¾ tbsp sweet paprika 31¾ tbsp sumac 23 13/16 tbsp sea salt 793¾ g ginger, grated 95¼ cloves garlic, crushed 1270 g chopped coriander, stems and leaves 1905 ml lemon juice 3810 ml vegetable oil 95¼ 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:
12700 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 12700 ml chicken stock Cover and roast 4-5 hours until completely tender
1905 g tahini paste 47⅝ tbsp lemon juice 31¾ clove garlic, crushed 31¾ pinch salt 95¼ tbsp water
31¾ pickled red onion 31¾ fresh salad
Name: