Serves: - 266 +
Ingredients
66½ tsp peppercorns 166¼ cloves 16⅝ tsp cardamom 8 5/16 tsp fenugreek 33¼ tsp fennel 33¼ tbsp cumin seeds 33¼ star anise 16⅝ cinnamon stick 16⅝ tsp nutmeg 8 5/16 tsp ground ginger 33¼ tbsp sweet paprika 33¼ tbsp sumac 24 15/16 tbsp sea salt 831¼ g ginger, grated 99¾ cloves garlic, crushed 1330 g chopped coriander, stems and leaves 1995 ml lemon juice 3990 ml vegetable oil 99¾ 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:
13300 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 13300 ml chicken stock Cover and roast 4-5 hours until completely tender
1995 g tahini paste 49⅞ tbsp lemon juice 33¼ clove garlic, crushed 33¼ pinch salt 99¾ tbsp water
33¼ pickled red onion 33¼ fresh salad
Name: