Serves: - 330 +
Ingredients
82½ tsp peppercorns 206¼ cloves 20⅝ tsp cardamom 10 5/16 tsp fenugreek 41¼ tsp fennel 41¼ tbsp cumin seeds 41¼ star anise 20⅝ cinnamon stick 20⅝ tsp nutmeg 10 5/16 tsp ground ginger 41¼ tbsp sweet paprika 41¼ tbsp sumac 30 15/16 tbsp sea salt 1031¼ g ginger, grated 123¾ cloves garlic, crushed 1650 g chopped coriander, stems and leaves 2475 ml lemon juice 4950 ml vegetable oil 123¾ 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:
16500 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 16500 ml chicken stock Cover and roast 4-5 hours until completely tender
2475 g tahini paste 61⅞ tbsp lemon juice 41¼ clove garlic, crushed 41¼ pinch salt 123¾ tbsp water
41¼ pickled red onion 41¼ fresh salad
Name: