Serves: - 414 +
Ingredients
103½ tsp peppercorns 258¾ cloves 25⅞ tsp cardamom 12 15/16 tsp fenugreek 51¾ tsp fennel 51¾ tbsp cumin seeds 51¾ star anise 25⅞ cinnamon stick 25⅞ tsp nutmeg 12 15/16 tsp ground ginger 51¾ tbsp sweet paprika 51¾ tbsp sumac 38 13/16 tbsp sea salt 1293¾ g ginger, grated 155¼ cloves garlic, crushed 2070 g chopped coriander, stems and leaves 3105 ml lemon juice 6210 ml vegetable oil 155¼ 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:
20700 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 20700 ml chicken stock Cover and roast 4-5 hours until completely tender
3105 g tahini paste 77⅝ tbsp lemon juice 51¾ clove garlic, crushed 51¾ pinch salt 155¼ tbsp water
51¾ pickled red onion 51¾ fresh salad
Name: