Serves: - 1026 +
Ingredients
256½ tsp peppercorns 641¼ cloves 64⅛ tsp cardamom 32 1/16 tsp fenugreek 128¼ tsp fennel 128¼ tbsp cumin seeds 128¼ star anise 64⅛ cinnamon stick 64⅛ tsp nutmeg 32 1/16 tsp ground ginger 128¼ tbsp sweet paprika 128¼ tbsp sumac 96 3/16 tbsp sea salt 3206¼ g ginger, grated 384¾ cloves garlic, crushed 5130 g chopped coriander, stems and leaves 7695 ml lemon juice 15390 ml vegetable oil 384¾ 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:
51300 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 51300 ml chicken stock Cover and roast 4-5 hours until completely tender
7695 g tahini paste 192⅜ tbsp lemon juice 128¼ clove garlic, crushed 128¼ pinch salt 384¾ tbsp water
128¼ pickled red onion 128¼ fresh salad
Name: