Serves: - 534 +
Ingredients
133½ tsp peppercorns 333¾ cloves 33⅜ tsp cardamom 16 11/16 tsp fenugreek 66¾ tsp fennel 66¾ tbsp cumin seeds 66¾ star anise 33⅜ cinnamon stick 33⅜ tsp nutmeg 16 11/16 tsp ground ginger 66¾ tbsp sweet paprika 66¾ tbsp sumac 50 1/16 tbsp sea salt 1668¾ g ginger, grated 200¼ cloves garlic, crushed 2670 g chopped coriander, stems and leaves 4005 ml lemon juice 8010 ml vegetable oil 200¼ 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:
26700 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 26700 ml chicken stock Cover and roast 4-5 hours until completely tender
4005 g tahini paste 100⅛ tbsp lemon juice 66¾ clove garlic, crushed 66¾ pinch salt 200¼ tbsp water
66¾ pickled red onion 66¾ fresh salad
Name: