Serves: - 314 +
Ingredients
78½ tsp peppercorns 196¼ cloves 19⅝ tsp cardamom 9 13/16 tsp fenugreek 39¼ tsp fennel 39¼ tbsp cumin seeds 39¼ star anise 19⅝ cinnamon stick 19⅝ tsp nutmeg 9 13/16 tsp ground ginger 39¼ tbsp sweet paprika 39¼ tbsp sumac 29 7/16 tbsp sea salt 981¼ g ginger, grated 117¾ cloves garlic, crushed 1570 g chopped coriander, stems and leaves 2355 ml lemon juice 4710 ml vegetable oil 117¾ 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:
15700 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 15700 ml chicken stock Cover and roast 4-5 hours until completely tender
2355 g tahini paste 58⅞ tbsp lemon juice 39¼ clove garlic, crushed 39¼ pinch salt 117¾ tbsp water
39¼ pickled red onion 39¼ fresh salad
Name: