Serves: - 810 +
Ingredients
202½ tsp peppercorns 506¼ cloves 50⅝ tsp cardamom 25 5/16 tsp fenugreek 101¼ tsp fennel 101¼ tbsp cumin seeds 101¼ star anise 50⅝ cinnamon stick 50⅝ tsp nutmeg 25 5/16 tsp ground ginger 101¼ tbsp sweet paprika 101¼ tbsp sumac 75 15/16 tbsp sea salt 2531¼ g ginger, grated 303¾ cloves garlic, crushed 4050 g chopped coriander, stems and leaves 6075 ml lemon juice 12150 ml vegetable oil 303¾ 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:
40500 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 40500 ml chicken stock Cover and roast 4-5 hours until completely tender
6075 g tahini paste 151⅞ tbsp lemon juice 101¼ clove garlic, crushed 101¼ pinch salt 303¾ tbsp water
101¼ pickled red onion 101¼ fresh salad
Name: