Serves: - 482 +
Ingredients
120½ tsp peppercorns 301¼ cloves 30⅛ tsp cardamom 15 1/16 tsp fenugreek 60¼ tsp fennel 60¼ tbsp cumin seeds 60¼ star anise 30⅛ cinnamon stick 30⅛ tsp nutmeg 15 1/16 tsp ground ginger 60¼ tbsp sweet paprika 60¼ tbsp sumac 45 3/16 tbsp sea salt 1506¼ g ginger, grated 180¾ cloves garlic, crushed 2410 g chopped coriander, stems and leaves 3615 ml lemon juice 7230 ml vegetable oil 180¾ 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:
24100 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 24100 ml chicken stock Cover and roast 4-5 hours until completely tender
3615 g tahini paste 90⅜ tbsp lemon juice 60¼ clove garlic, crushed 60¼ pinch salt 180¾ tbsp water
60¼ pickled red onion 60¼ fresh salad
Name: