Serves: - 262 +
Ingredients
65½ tsp peppercorns 163¾ cloves 16⅜ tsp cardamom 8 3/16 tsp fenugreek 32¾ tsp fennel 32¾ tbsp cumin seeds 32¾ star anise 16⅜ cinnamon stick 16⅜ tsp nutmeg 8 3/16 tsp ground ginger 32¾ tbsp sweet paprika 32¾ tbsp sumac 24 9/16 tbsp sea salt 818¾ g ginger, grated 98¼ cloves garlic, crushed 1310 g chopped coriander, stems and leaves 1965 ml lemon juice 3930 ml vegetable oil 98¼ 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:
13100 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 13100 ml chicken stock Cover and roast 4-5 hours until completely tender
1965 g tahini paste 49⅛ tbsp lemon juice 32¾ clove garlic, crushed 32¾ pinch salt 98¼ tbsp water
32¾ pickled red onion 32¾ fresh salad
Name: