Serves: - 710 +
Ingredients
177½ tsp peppercorns 443¾ cloves 44⅜ tsp cardamom 22 3/16 tsp fenugreek 88¾ tsp fennel 88¾ tbsp cumin seeds 88¾ star anise 44⅜ cinnamon stick 44⅜ tsp nutmeg 22 3/16 tsp ground ginger 88¾ tbsp sweet paprika 88¾ tbsp sumac 66 9/16 tbsp sea salt 2218¾ g ginger, grated 266¼ cloves garlic, crushed 3550 g chopped coriander, stems and leaves 5325 ml lemon juice 10650 ml vegetable oil 266¼ 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:
35500 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 35500 ml chicken stock Cover and roast 4-5 hours until completely tender
5325 g tahini paste 133⅛ tbsp lemon juice 88¾ clove garlic, crushed 88¾ pinch salt 266¼ tbsp water
88¾ pickled red onion 88¾ fresh salad
Name: