Serves: - 302 +
Ingredients
75½ tsp peppercorns 188¾ cloves 18⅞ tsp cardamom 9 7/16 tsp fenugreek 37¾ tsp fennel 37¾ tbsp cumin seeds 37¾ star anise 18⅞ cinnamon stick 18⅞ tsp nutmeg 9 7/16 tsp ground ginger 37¾ tbsp sweet paprika 37¾ tbsp sumac 28 5/16 tbsp sea salt 943¾ g ginger, grated 113¼ cloves garlic, crushed 1510 g chopped coriander, stems and leaves 2265 ml lemon juice 4530 ml vegetable oil 113¼ 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:
15100 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 15100 ml chicken stock Cover and roast 4-5 hours until completely tender
2265 g tahini paste 56⅝ tbsp lemon juice 37¾ clove garlic, crushed 37¾ pinch salt 113¼ tbsp water
37¾ pickled red onion 37¾ fresh salad
Name: