Serves: - 474 +
Ingredients
118½ tsp peppercorns 296¼ cloves 29⅝ tsp cardamom 14 13/16 tsp fenugreek 59¼ tsp fennel 59¼ tbsp cumin seeds 59¼ star anise 29⅝ cinnamon stick 29⅝ tsp nutmeg 14 13/16 tsp ground ginger 59¼ tbsp sweet paprika 59¼ tbsp sumac 44 7/16 tbsp sea salt 1481¼ g ginger, grated 177¾ cloves garlic, crushed 2370 g chopped coriander, stems and leaves 3555 ml lemon juice 7110 ml vegetable oil 177¾ 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:
23700 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 23700 ml chicken stock Cover and roast 4-5 hours until completely tender
3555 g tahini paste 88⅞ tbsp lemon juice 59¼ clove garlic, crushed 59¼ pinch salt 177¾ tbsp water
59¼ pickled red onion 59¼ fresh salad
Name: