Serves: - 418 +
Ingredients
104½ tsp peppercorns 261¼ cloves 26⅛ tsp cardamom 13 1/16 tsp fenugreek 52¼ tsp fennel 52¼ tbsp cumin seeds 52¼ star anise 26⅛ cinnamon stick 26⅛ tsp nutmeg 13 1/16 tsp ground ginger 52¼ tbsp sweet paprika 52¼ tbsp sumac 39 3/16 tbsp sea salt 1306¼ g ginger, grated 156¾ cloves garlic, crushed 2090 g chopped coriander, stems and leaves 3135 ml lemon juice 6270 ml vegetable oil 156¾ 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:
20900 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 20900 ml chicken stock Cover and roast 4-5 hours until completely tender
3135 g tahini paste 78⅜ tbsp lemon juice 52¼ clove garlic, crushed 52¼ pinch salt 156¾ tbsp water
52¼ pickled red onion 52¼ fresh salad
Name: