Serves: - 274 +
Ingredients
68½ tsp peppercorns 171¼ cloves 17⅛ tsp cardamom 8 9/16 tsp fenugreek 34¼ tsp fennel 34¼ tbsp cumin seeds 34¼ star anise 17⅛ cinnamon stick 17⅛ tsp nutmeg 8 9/16 tsp ground ginger 34¼ tbsp sweet paprika 34¼ tbsp sumac 25 11/16 tbsp sea salt 856¼ g ginger, grated 102¾ cloves garlic, crushed 1370 g chopped coriander, stems and leaves 2055 ml lemon juice 4110 ml vegetable oil 102¾ 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:
13700 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 13700 ml chicken stock Cover and roast 4-5 hours until completely tender
2055 g tahini paste 51⅜ tbsp lemon juice 34¼ clove garlic, crushed 34¼ pinch salt 102¾ tbsp water
34¼ pickled red onion 34¼ fresh salad
Name: