Serves: - 462 +
Ingredients
115½ tsp peppercorns 288¾ cloves 28⅞ tsp cardamom 14 7/16 tsp fenugreek 57¾ tsp fennel 57¾ tbsp cumin seeds 57¾ star anise 28⅞ cinnamon stick 28⅞ tsp nutmeg 14 7/16 tsp ground ginger 57¾ tbsp sweet paprika 57¾ tbsp sumac 43 5/16 tbsp sea salt 1443¾ g ginger, grated 173¼ cloves garlic, crushed 2310 g chopped coriander, stems and leaves 3465 ml lemon juice 6930 ml vegetable oil 173¼ 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:
23100 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 23100 ml chicken stock Cover and roast 4-5 hours until completely tender
3465 g tahini paste 86⅝ tbsp lemon juice 57¾ clove garlic, crushed 57¾ pinch salt 173¼ tbsp water
57¾ pickled red onion 57¾ fresh salad
Name: