Serves: - 290 +
Ingredients
72½ tsp peppercorns 181¼ cloves 18⅛ tsp cardamom 9 1/16 tsp fenugreek 36¼ tsp fennel 36¼ tbsp cumin seeds 36¼ star anise 18⅛ cinnamon stick 18⅛ tsp nutmeg 9 1/16 tsp ground ginger 36¼ tbsp sweet paprika 36¼ tbsp sumac 27 3/16 tbsp sea salt 906¼ g ginger, grated 108¾ cloves garlic, crushed 1450 g chopped coriander, stems and leaves 2175 ml lemon juice 4350 ml vegetable oil 108¾ 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:
14500 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 14500 ml chicken stock Cover and roast 4-5 hours until completely tender
2175 g tahini paste 54⅜ tbsp lemon juice 36¼ clove garlic, crushed 36¼ pinch salt 108¾ tbsp water
36¼ pickled red onion 36¼ fresh salad
Name: