Serves: - 282 +
Ingredients
70½ tsp peppercorns 176¼ cloves 17⅝ tsp cardamom 8 13/16 tsp fenugreek 35¼ tsp fennel 35¼ tbsp cumin seeds 35¼ star anise 17⅝ cinnamon stick 17⅝ tsp nutmeg 8 13/16 tsp ground ginger 35¼ tbsp sweet paprika 35¼ tbsp sumac 26 7/16 tbsp sea salt 881¼ g ginger, grated 105¾ cloves garlic, crushed 1410 g chopped coriander, stems and leaves 2115 ml lemon juice 4230 ml vegetable oil 105¾ 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:
14100 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 14100 ml chicken stock Cover and roast 4-5 hours until completely tender
2115 g tahini paste 52⅞ tbsp lemon juice 35¼ clove garlic, crushed 35¼ pinch salt 105¾ tbsp water
35¼ pickled red onion 35¼ fresh salad
Name: