Serves: - 542 +
Ingredients
135½ tsp peppercorns 338¾ cloves 33⅞ tsp cardamom 16 15/16 tsp fenugreek 67¾ tsp fennel 67¾ tbsp cumin seeds 67¾ star anise 33⅞ cinnamon stick 33⅞ tsp nutmeg 16 15/16 tsp ground ginger 67¾ tbsp sweet paprika 67¾ tbsp sumac 50 13/16 tbsp sea salt 1693¾ g ginger, grated 203¼ cloves garlic, crushed 2710 g chopped coriander, stems and leaves 4065 ml lemon juice 8130 ml vegetable oil 203¼ 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:
27100 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 27100 ml chicken stock Cover and roast 4-5 hours until completely tender
4065 g tahini paste 101⅝ tbsp lemon juice 67¾ clove garlic, crushed 67¾ pinch salt 203¼ tbsp water
67¾ pickled red onion 67¾ fresh salad
Name: