Serves: - 322 +
Ingredients
80½ tsp peppercorns 201¼ cloves 20⅛ tsp cardamom 10 1/16 tsp fenugreek 40¼ tsp fennel 40¼ tbsp cumin seeds 40¼ star anise 20⅛ cinnamon stick 20⅛ tsp nutmeg 10 1/16 tsp ground ginger 40¼ tbsp sweet paprika 40¼ tbsp sumac 30 3/16 tbsp sea salt 1006¼ g ginger, grated 120¾ cloves garlic, crushed 1610 g chopped coriander, stems and leaves 2415 ml lemon juice 4830 ml vegetable oil 120¾ 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:
16100 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 16100 ml chicken stock Cover and roast 4-5 hours until completely tender
2415 g tahini paste 60⅜ tbsp lemon juice 40¼ clove garlic, crushed 40¼ pinch salt 120¾ tbsp water
40¼ pickled red onion 40¼ fresh salad
Name: