Serves: - 334 +
Ingredients
83½ tsp peppercorns 208¾ cloves 20⅞ tsp cardamom 10 7/16 tsp fenugreek 41¾ tsp fennel 41¾ tbsp cumin seeds 41¾ star anise 20⅞ cinnamon stick 20⅞ tsp nutmeg 10 7/16 tsp ground ginger 41¾ tbsp sweet paprika 41¾ tbsp sumac 31 5/16 tbsp sea salt 1043¾ g ginger, grated 125¼ cloves garlic, crushed 1670 g chopped coriander, stems and leaves 2505 ml lemon juice 5010 ml vegetable oil 125¼ 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:
16700 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 16700 ml chicken stock Cover and roast 4-5 hours until completely tender
2505 g tahini paste 62⅝ tbsp lemon juice 41¾ clove garlic, crushed 41¾ pinch salt 125¼ tbsp water
41¾ pickled red onion 41¾ fresh salad
Name: