Serves: - 378 +
Ingredients
94½ tsp peppercorns 236¼ cloves 23⅝ tsp cardamom 11 13/16 tsp fenugreek 47¼ tsp fennel 47¼ tbsp cumin seeds 47¼ star anise 23⅝ cinnamon stick 23⅝ tsp nutmeg 11 13/16 tsp ground ginger 47¼ tbsp sweet paprika 47¼ tbsp sumac 35 7/16 tbsp sea salt 1181¼ g ginger, grated 141¾ cloves garlic, crushed 1890 g chopped coriander, stems and leaves 2835 ml lemon juice 5670 ml vegetable oil 141¾ 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:
18900 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 18900 ml chicken stock Cover and roast 4-5 hours until completely tender
2835 g tahini paste 70⅞ tbsp lemon juice 47¼ clove garlic, crushed 47¼ pinch salt 141¾ tbsp water
47¼ pickled red onion 47¼ fresh salad
Name: