Serves: - 406 +
Ingredients
101½ tsp peppercorns 253¾ cloves 25⅜ tsp cardamom 12 11/16 tsp fenugreek 50¾ tsp fennel 50¾ tbsp cumin seeds 50¾ star anise 25⅜ cinnamon stick 25⅜ tsp nutmeg 12 11/16 tsp ground ginger 50¾ tbsp sweet paprika 50¾ tbsp sumac 38 1/16 tbsp sea salt 1268¾ g ginger, grated 152¼ cloves garlic, crushed 2030 g chopped coriander, stems and leaves 3045 ml lemon juice 6090 ml vegetable oil 152¼ 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:
20300 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 20300 ml chicken stock Cover and roast 4-5 hours until completely tender
3045 g tahini paste 76⅛ tbsp lemon juice 50¾ clove garlic, crushed 50¾ pinch salt 152¼ tbsp water
50¾ pickled red onion 50¾ fresh salad
Name: