Serves: - 614 +
Ingredients
153½ tsp peppercorns 383¾ cloves 38⅜ tsp cardamom 19 3/16 tsp fenugreek 76¾ tsp fennel 76¾ tbsp cumin seeds 76¾ star anise 38⅜ cinnamon stick 38⅜ tsp nutmeg 19 3/16 tsp ground ginger 76¾ tbsp sweet paprika 76¾ tbsp sumac 57 9/16 tbsp sea salt 1918¾ g ginger, grated 230¼ cloves garlic, crushed 3070 g chopped coriander, stems and leaves 4605 ml lemon juice 9210 ml vegetable oil 230¼ 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:
30700 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 30700 ml chicken stock Cover and roast 4-5 hours until completely tender
4605 g tahini paste 115⅛ tbsp lemon juice 76¾ clove garlic, crushed 76¾ pinch salt 230¼ tbsp water
76¾ pickled red onion 76¾ fresh salad
Name: