Serves: - 350 +
Ingredients
87½ tsp peppercorns 218¾ cloves 21⅞ tsp cardamom 10 15/16 tsp fenugreek 43¾ tsp fennel 43¾ tbsp cumin seeds 43¾ star anise 21⅞ cinnamon stick 21⅞ tsp nutmeg 10 15/16 tsp ground ginger 43¾ tbsp sweet paprika 43¾ tbsp sumac 32 13/16 tbsp sea salt 1093¾ g ginger, grated 131¼ cloves garlic, crushed 1750 g chopped coriander, stems and leaves 2625 ml lemon juice 5250 ml vegetable oil 131¼ 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:
17500 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 17500 ml chicken stock Cover and roast 4-5 hours until completely tender
2625 g tahini paste 65⅝ tbsp lemon juice 43¾ clove garlic, crushed 43¾ pinch salt 131¼ tbsp water
43¾ pickled red onion 43¾ fresh salad
Name: