Serves: - 326 +
Ingredients
81½ tsp peppercorns 203¾ cloves 20⅜ tsp cardamom 10 3/16 tsp fenugreek 40¾ tsp fennel 40¾ tbsp cumin seeds 40¾ star anise 20⅜ cinnamon stick 20⅜ tsp nutmeg 10 3/16 tsp ground ginger 40¾ tbsp sweet paprika 40¾ tbsp sumac 30 9/16 tbsp sea salt 1018¾ g ginger, grated 122¼ cloves garlic, crushed 1630 g chopped coriander, stems and leaves 2445 ml lemon juice 4890 ml vegetable oil 122¼ 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:
16300 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 16300 ml chicken stock Cover and roast 4-5 hours until completely tender
2445 g tahini paste 61⅛ tbsp lemon juice 40¾ clove garlic, crushed 40¾ pinch salt 122¼ tbsp water
40¾ pickled red onion 40¾ fresh salad
Name: