Serves: - 354 +
Ingredients
88½ tsp peppercorns 221¼ cloves 22⅛ tsp cardamom 11 1/16 tsp fenugreek 44¼ tsp fennel 44¼ tbsp cumin seeds 44¼ star anise 22⅛ cinnamon stick 22⅛ tsp nutmeg 11 1/16 tsp ground ginger 44¼ tbsp sweet paprika 44¼ tbsp sumac 33 3/16 tbsp sea salt 1106¼ g ginger, grated 132¾ cloves garlic, crushed 1770 g chopped coriander, stems and leaves 2655 ml lemon juice 5310 ml vegetable oil 132¾ 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:
17700 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 17700 ml chicken stock Cover and roast 4-5 hours until completely tender
2655 g tahini paste 66⅜ tbsp lemon juice 44¼ clove garlic, crushed 44¼ pinch salt 132¾ tbsp water
44¼ pickled red onion 44¼ fresh salad
Name: