Serves: - 294 +
Ingredients
73½ tsp peppercorns 183¾ cloves 18⅜ tsp cardamom 9 3/16 tsp fenugreek 36¾ tsp fennel 36¾ tbsp cumin seeds 36¾ star anise 18⅜ cinnamon stick 18⅜ tsp nutmeg 9 3/16 tsp ground ginger 36¾ tbsp sweet paprika 36¾ tbsp sumac 27 9/16 tbsp sea salt 918¾ g ginger, grated 110¼ cloves garlic, crushed 1470 g chopped coriander, stems and leaves 2205 ml lemon juice 4410 ml vegetable oil 110¼ 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:
14700 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 14700 ml chicken stock Cover and roast 4-5 hours until completely tender
2205 g tahini paste 55⅛ tbsp lemon juice 36¾ clove garlic, crushed 36¾ pinch salt 110¼ tbsp water
36¾ pickled red onion 36¾ fresh salad
Name: