Serves: - 422 +
Ingredients
105½ tsp peppercorns 263¾ cloves 26⅜ tsp cardamom 13 3/16 tsp fenugreek 52¾ tsp fennel 52¾ tbsp cumin seeds 52¾ star anise 26⅜ cinnamon stick 26⅜ tsp nutmeg 13 3/16 tsp ground ginger 52¾ tbsp sweet paprika 52¾ tbsp sumac 39 9/16 tbsp sea salt 1318¾ g ginger, grated 158¼ cloves garlic, crushed 2110 g chopped coriander, stems and leaves 3165 ml lemon juice 6330 ml vegetable oil 158¼ 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:
21100 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 21100 ml chicken stock Cover and roast 4-5 hours until completely tender
3165 g tahini paste 79⅛ tbsp lemon juice 52¾ clove garlic, crushed 52¾ pinch salt 158¼ tbsp water
52¾ pickled red onion 52¾ fresh salad
Name: