Serves: - 502 +
Ingredients
125½ tsp peppercorns 313¾ cloves 31⅜ tsp cardamom 15 11/16 tsp fenugreek 62¾ tsp fennel 62¾ tbsp cumin seeds 62¾ star anise 31⅜ cinnamon stick 31⅜ tsp nutmeg 15 11/16 tsp ground ginger 62¾ tbsp sweet paprika 62¾ tbsp sumac 47 1/16 tbsp sea salt 1568¾ g ginger, grated 188¼ cloves garlic, crushed 2510 g chopped coriander, stems and leaves 3765 ml lemon juice 7530 ml vegetable oil 188¼ 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:
25100 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 25100 ml chicken stock Cover and roast 4-5 hours until completely tender
3765 g tahini paste 94⅛ tbsp lemon juice 62¾ clove garlic, crushed 62¾ pinch salt 188¼ tbsp water
62¾ pickled red onion 62¾ fresh salad
Name: