Serves: - 382 +
Ingredients
95½ tsp peppercorns 238¾ cloves 23⅞ tsp cardamom 11 15/16 tsp fenugreek 47¾ tsp fennel 47¾ tbsp cumin seeds 47¾ star anise 23⅞ cinnamon stick 23⅞ tsp nutmeg 11 15/16 tsp ground ginger 47¾ tbsp sweet paprika 47¾ tbsp sumac 35 13/16 tbsp sea salt 1193¾ g ginger, grated 143¼ cloves garlic, crushed 1910 g chopped coriander, stems and leaves 2865 ml lemon juice 5730 ml vegetable oil 143¼ 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:
19100 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 19100 ml chicken stock Cover and roast 4-5 hours until completely tender
2865 g tahini paste 71⅝ tbsp lemon juice 47¾ clove garlic, crushed 47¾ pinch salt 143¼ tbsp water
47¾ pickled red onion 47¾ fresh salad
Name: