Serves: - 370 +
Ingredients
92½ tsp peppercorns 231¼ cloves 23⅛ tsp cardamom 11 9/16 tsp fenugreek 46¼ tsp fennel 46¼ tbsp cumin seeds 46¼ star anise 23⅛ cinnamon stick 23⅛ tsp nutmeg 11 9/16 tsp ground ginger 46¼ tbsp sweet paprika 46¼ tbsp sumac 34 11/16 tbsp sea salt 1156¼ g ginger, grated 138¾ cloves garlic, crushed 1850 g chopped coriander, stems and leaves 2775 ml lemon juice 5550 ml vegetable oil 138¾ 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:
18500 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 18500 ml chicken stock Cover and roast 4-5 hours until completely tender
2775 g tahini paste 69⅜ tbsp lemon juice 46¼ clove garlic, crushed 46¼ pinch salt 138¾ tbsp water
46¼ pickled red onion 46¼ fresh salad
Name: