Serves: - 318 +
Ingredients
79½ tsp peppercorns 198¾ cloves 19⅞ tsp cardamom 9 15/16 tsp fenugreek 39¾ tsp fennel 39¾ tbsp cumin seeds 39¾ star anise 19⅞ cinnamon stick 19⅞ tsp nutmeg 9 15/16 tsp ground ginger 39¾ tbsp sweet paprika 39¾ tbsp sumac 29 13/16 tbsp sea salt 993¾ g ginger, grated 119¼ cloves garlic, crushed 1590 g chopped coriander, stems and leaves 2385 ml lemon juice 4770 ml vegetable oil 119¼ 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:
15900 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 15900 ml chicken stock Cover and roast 4-5 hours until completely tender
2385 g tahini paste 59⅝ tbsp lemon juice 39¾ clove garlic, crushed 39¾ pinch salt 119¼ tbsp water
39¾ pickled red onion 39¾ fresh salad
Name: