Serves: - 346 +
Ingredients
86½ tsp peppercorns 216¼ cloves 21⅝ tsp cardamom 10 13/16 tsp fenugreek 43¼ tsp fennel 43¼ tbsp cumin seeds 43¼ star anise 21⅝ cinnamon stick 21⅝ tsp nutmeg 10 13/16 tsp ground ginger 43¼ tbsp sweet paprika 43¼ tbsp sumac 32 7/16 tbsp sea salt 1081¼ g ginger, grated 129¾ cloves garlic, crushed 1730 g chopped coriander, stems and leaves 2595 ml lemon juice 5190 ml vegetable oil 129¾ 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:
17300 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 17300 ml chicken stock Cover and roast 4-5 hours until completely tender
2595 g tahini paste 64⅞ tbsp lemon juice 43¼ clove garlic, crushed 43¼ pinch salt 129¾ tbsp water
43¼ pickled red onion 43¼ fresh salad
Name: