Serves: - 310 +
Ingredients
77½ tsp peppercorns 193¾ cloves 19⅜ tsp cardamom 9 11/16 tsp fenugreek 38¾ tsp fennel 38¾ tbsp cumin seeds 38¾ star anise 19⅜ cinnamon stick 19⅜ tsp nutmeg 9 11/16 tsp ground ginger 38¾ tbsp sweet paprika 38¾ tbsp sumac 29 1/16 tbsp sea salt 968¾ g ginger, grated 116¼ cloves garlic, crushed 1550 g chopped coriander, stems and leaves 2325 ml lemon juice 4650 ml vegetable oil 116¼ 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:
15500 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 15500 ml chicken stock Cover and roast 4-5 hours until completely tender
2325 g tahini paste 58⅛ tbsp lemon juice 38¾ clove garlic, crushed 38¾ pinch salt 116¼ tbsp water
38¾ pickled red onion 38¾ fresh salad
Name: