Serves: - 298 +
Ingredients
74½ tsp peppercorns 186¼ cloves 18⅝ tsp cardamom 9 5/16 tsp fenugreek 37¼ tsp fennel 37¼ tbsp cumin seeds 37¼ star anise 18⅝ cinnamon stick 18⅝ tsp nutmeg 9 5/16 tsp ground ginger 37¼ tbsp sweet paprika 37¼ tbsp sumac 27 15/16 tbsp sea salt 931¼ g ginger, grated 111¾ cloves garlic, crushed 1490 g chopped coriander, stems and leaves 2235 ml lemon juice 4470 ml vegetable oil 111¾ 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:
14900 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 14900 ml chicken stock Cover and roast 4-5 hours until completely tender
2235 g tahini paste 55⅞ tbsp lemon juice 37¼ clove garlic, crushed 37¼ pinch salt 111¾ tbsp water
37¼ pickled red onion 37¼ fresh salad
Name: