Serves: - 402 +
Ingredients
100½ tsp peppercorns 251¼ cloves 25⅛ tsp cardamom 12 9/16 tsp fenugreek 50¼ tsp fennel 50¼ tbsp cumin seeds 50¼ star anise 25⅛ cinnamon stick 25⅛ tsp nutmeg 12 9/16 tsp ground ginger 50¼ tbsp sweet paprika 50¼ tbsp sumac 37 11/16 tbsp sea salt 1256¼ g ginger, grated 150¾ cloves garlic, crushed 2010 g chopped coriander, stems and leaves 3015 ml lemon juice 6030 ml vegetable oil 150¾ 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:
20100 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 20100 ml chicken stock Cover and roast 4-5 hours until completely tender
3015 g tahini paste 75⅜ tbsp lemon juice 50¼ clove garlic, crushed 50¼ pinch salt 150¾ tbsp water
50¼ pickled red onion 50¼ fresh salad
Name: