Serves: - 804 +
Ingredients
201 tsp peppercorns 502½ cloves 50¼ tsp cardamom 25⅛ tsp fenugreek 100½ tsp fennel 100½ tbsp cumin seeds 100½ star anise 50¼ cinnamon stick 50¼ tsp nutmeg 25⅛ tsp ground ginger 100½ tbsp sweet paprika 100½ tbsp sumac 75⅜ tbsp sea salt 2512½ g ginger, grated 301½ cloves garlic, crushed 4020 g chopped coriander, stems and leaves 6030 ml lemon juice 12060 ml vegetable oil 301½ 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:
40200 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 40200 ml chicken stock Cover and roast 4-5 hours until completely tender
6030 g tahini paste 150¾ tbsp lemon juice 100½ clove garlic, crushed 100½ pinch salt 301½ tbsp water
100½ pickled red onion 100½ fresh salad
Name: