Serves: - 270 +
Ingredients
67½ tsp peppercorns 168¾ cloves 16⅞ tsp cardamom 8 7/16 tsp fenugreek 33¾ tsp fennel 33¾ tbsp cumin seeds 33¾ star anise 16⅞ cinnamon stick 16⅞ tsp nutmeg 8 7/16 tsp ground ginger 33¾ tbsp sweet paprika 33¾ tbsp sumac 25 5/16 tbsp sea salt 843¾ g ginger, grated 101¼ cloves garlic, crushed 1350 g chopped coriander, stems and leaves 2025 ml lemon juice 4050 ml vegetable oil 101¼ 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:
13500 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 13500 ml chicken stock Cover and roast 4-5 hours until completely tender
2025 g tahini paste 50⅝ tbsp lemon juice 33¾ clove garlic, crushed 33¾ pinch salt 101¼ tbsp water
33¾ pickled red onion 33¾ fresh salad
Name: