Serves: - 442 +
Ingredients
110½ tsp peppercorns 276¼ cloves 27⅝ tsp cardamom 13 13/16 tsp fenugreek 55¼ tsp fennel 55¼ tbsp cumin seeds 55¼ star anise 27⅝ cinnamon stick 27⅝ tsp nutmeg 13 13/16 tsp ground ginger 55¼ tbsp sweet paprika 55¼ tbsp sumac 41 7/16 tbsp sea salt 1381¼ g ginger, grated 165¾ cloves garlic, crushed 2210 g chopped coriander, stems and leaves 3315 ml lemon juice 6630 ml vegetable oil 165¾ 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:
22100 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 22100 ml chicken stock Cover and roast 4-5 hours until completely tender
3315 g tahini paste 82⅞ tbsp lemon juice 55¼ clove garlic, crushed 55¼ pinch salt 165¾ tbsp water
55¼ pickled red onion 55¼ fresh salad
Name: