Serves: - 430 +
Ingredients
107½ tsp peppercorns 268¾ cloves 26⅞ tsp cardamom 13 7/16 tsp fenugreek 53¾ tsp fennel 53¾ tbsp cumin seeds 53¾ star anise 26⅞ cinnamon stick 26⅞ tsp nutmeg 13 7/16 tsp ground ginger 53¾ tbsp sweet paprika 53¾ tbsp sumac 40 5/16 tbsp sea salt 1343¾ g ginger, grated 161¼ cloves garlic, crushed 2150 g chopped coriander, stems and leaves 3225 ml lemon juice 6450 ml vegetable oil 161¼ 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:
21500 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 21500 ml chicken stock Cover and roast 4-5 hours until completely tender
3225 g tahini paste 80⅝ tbsp lemon juice 53¾ clove garlic, crushed 53¾ pinch salt 161¼ tbsp water
53¾ pickled red onion 53¾ fresh salad
Name: