Serves: - 366 +
Ingredients
91½ tsp peppercorns 228¾ cloves 22⅞ tsp cardamom 11 7/16 tsp fenugreek 45¾ tsp fennel 45¾ tbsp cumin seeds 45¾ star anise 22⅞ cinnamon stick 22⅞ tsp nutmeg 11 7/16 tsp ground ginger 45¾ tbsp sweet paprika 45¾ tbsp sumac 34 5/16 tbsp sea salt 1143¾ g ginger, grated 137¼ cloves garlic, crushed 1830 g chopped coriander, stems and leaves 2745 ml lemon juice 5490 ml vegetable oil 137¼ 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:
18300 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 18300 ml chicken stock Cover and roast 4-5 hours until completely tender
2745 g tahini paste 68⅝ tbsp lemon juice 45¾ clove garlic, crushed 45¾ pinch salt 137¼ tbsp water
45¾ pickled red onion 45¾ fresh salad
Name: