Serves: - 438 +
Ingredients
109½ tsp peppercorns 273¾ cloves 27⅜ tsp cardamom 13 11/16 tsp fenugreek 54¾ tsp fennel 54¾ tbsp cumin seeds 54¾ star anise 27⅜ cinnamon stick 27⅜ tsp nutmeg 13 11/16 tsp ground ginger 54¾ tbsp sweet paprika 54¾ tbsp sumac 41 1/16 tbsp sea salt 1368¾ g ginger, grated 164¼ cloves garlic, crushed 2190 g chopped coriander, stems and leaves 3285 ml lemon juice 6570 ml vegetable oil 164¼ 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:
21900 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 21900 ml chicken stock Cover and roast 4-5 hours until completely tender
3285 g tahini paste 82⅛ tbsp lemon juice 54¾ clove garlic, crushed 54¾ pinch salt 164¼ tbsp water
54¾ pickled red onion 54¾ fresh salad
Name: