Serves: - 434 +
Ingredients
108½ tsp peppercorns 271¼ cloves 27⅛ tsp cardamom 13 9/16 tsp fenugreek 54¼ tsp fennel 54¼ tbsp cumin seeds 54¼ star anise 27⅛ cinnamon stick 27⅛ tsp nutmeg 13 9/16 tsp ground ginger 54¼ tbsp sweet paprika 54¼ tbsp sumac 40 11/16 tbsp sea salt 1356¼ g ginger, grated 162¾ cloves garlic, crushed 2170 g chopped coriander, stems and leaves 3255 ml lemon juice 6510 ml vegetable oil 162¾ 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:
21700 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 21700 ml chicken stock Cover and roast 4-5 hours until completely tender
3255 g tahini paste 81⅜ tbsp lemon juice 54¼ clove garlic, crushed 54¼ pinch salt 162¾ tbsp water
54¼ pickled red onion 54¼ fresh salad
Name: