Serves: - 486 +
Ingredients
121½ tsp peppercorns 303¾ cloves 30⅜ tsp cardamom 15 3/16 tsp fenugreek 60¾ tsp fennel 60¾ tbsp cumin seeds 60¾ star anise 30⅜ cinnamon stick 30⅜ tsp nutmeg 15 3/16 tsp ground ginger 60¾ tbsp sweet paprika 60¾ tbsp sumac 45 9/16 tbsp sea salt 1518¾ g ginger, grated 182¼ cloves garlic, crushed 2430 g chopped coriander, stems and leaves 3645 ml lemon juice 7290 ml vegetable oil 182¼ 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:
24300 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 24300 ml chicken stock Cover and roast 4-5 hours until completely tender
3645 g tahini paste 91⅛ tbsp lemon juice 60¾ clove garlic, crushed 60¾ pinch salt 182¼ tbsp water
60¾ pickled red onion 60¾ fresh salad
Name: