Serves: - 342 +
Ingredients
85½ tsp peppercorns 213¾ cloves 21⅜ tsp cardamom 10 11/16 tsp fenugreek 42¾ tsp fennel 42¾ tbsp cumin seeds 42¾ star anise 21⅜ cinnamon stick 21⅜ tsp nutmeg 10 11/16 tsp ground ginger 42¾ tbsp sweet paprika 42¾ tbsp sumac 32 1/16 tbsp sea salt 1068¾ g ginger, grated 128¼ cloves garlic, crushed 1710 g chopped coriander, stems and leaves 2565 ml lemon juice 5130 ml vegetable oil 128¼ 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:
17100 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 17100 ml chicken stock Cover and roast 4-5 hours until completely tender
2565 g tahini paste 64⅛ tbsp lemon juice 42¾ clove garlic, crushed 42¾ pinch salt 128¼ tbsp water
42¾ pickled red onion 42¾ fresh salad
Name: