Serves: - 426 +
Ingredients
106½ tsp peppercorns 266¼ cloves 26⅝ tsp cardamom 13 5/16 tsp fenugreek 53¼ tsp fennel 53¼ tbsp cumin seeds 53¼ star anise 26⅝ cinnamon stick 26⅝ tsp nutmeg 13 5/16 tsp ground ginger 53¼ tbsp sweet paprika 53¼ tbsp sumac 39 15/16 tbsp sea salt 1331¼ g ginger, grated 159¾ cloves garlic, crushed 2130 g chopped coriander, stems and leaves 3195 ml lemon juice 6390 ml vegetable oil 159¾ 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:
21300 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 21300 ml chicken stock Cover and roast 4-5 hours until completely tender
3195 g tahini paste 79⅞ tbsp lemon juice 53¼ clove garlic, crushed 53¼ pinch salt 159¾ tbsp water
53¼ pickled red onion 53¼ fresh salad
Name: