Serves: - 410 +
Ingredients
102½ tsp peppercorns 256¼ cloves 25⅝ tsp cardamom 12 13/16 tsp fenugreek 51¼ tsp fennel 51¼ tbsp cumin seeds 51¼ star anise 25⅝ cinnamon stick 25⅝ tsp nutmeg 12 13/16 tsp ground ginger 51¼ tbsp sweet paprika 51¼ tbsp sumac 38 7/16 tbsp sea salt 1281¼ g ginger, grated 153¾ cloves garlic, crushed 2050 g chopped coriander, stems and leaves 3075 ml lemon juice 6150 ml vegetable oil 153¾ 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:
20500 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 20500 ml chicken stock Cover and roast 4-5 hours until completely tender
3075 g tahini paste 76⅞ tbsp lemon juice 51¼ clove garlic, crushed 51¼ pinch salt 153¾ tbsp water
51¼ pickled red onion 51¼ fresh salad
Name: