Serves: - 374 +
Ingredients
93½ tsp peppercorns 233¾ cloves 23⅜ tsp cardamom 11 11/16 tsp fenugreek 46¾ tsp fennel 46¾ tbsp cumin seeds 46¾ star anise 23⅜ cinnamon stick 23⅜ tsp nutmeg 11 11/16 tsp ground ginger 46¾ tbsp sweet paprika 46¾ tbsp sumac 35 1/16 tbsp sea salt 1168¾ g ginger, grated 140¼ cloves garlic, crushed 1870 g chopped coriander, stems and leaves 2805 ml lemon juice 5610 ml vegetable oil 140¼ 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:
18700 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 18700 ml chicken stock Cover and roast 4-5 hours until completely tender
2805 g tahini paste 70⅛ tbsp lemon juice 46¾ clove garlic, crushed 46¾ pinch salt 140¼ tbsp water
46¾ pickled red onion 46¾ fresh salad
Name: