Serves: - 338 +
Ingredients
84½ tsp peppercorns 211¼ cloves 21⅛ tsp cardamom 10 9/16 tsp fenugreek 42¼ tsp fennel 42¼ tbsp cumin seeds 42¼ star anise 21⅛ cinnamon stick 21⅛ tsp nutmeg 10 9/16 tsp ground ginger 42¼ tbsp sweet paprika 42¼ tbsp sumac 31 11/16 tbsp sea salt 1056¼ g ginger, grated 126¾ cloves garlic, crushed 1690 g chopped coriander, stems and leaves 2535 ml lemon juice 5070 ml vegetable oil 126¾ 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:
16900 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 16900 ml chicken stock Cover and roast 4-5 hours until completely tender
2535 g tahini paste 63⅜ tbsp lemon juice 42¼ clove garlic, crushed 42¼ pinch salt 126¾ tbsp water
42¼ pickled red onion 42¼ fresh salad
Name: