Serves: - 1050 +
Ingredients
262½ tsp peppercorns 656¼ cloves 65⅝ tsp cardamom 32 13/16 tsp fenugreek 131¼ tsp fennel 131¼ tbsp cumin seeds 131¼ star anise 65⅝ cinnamon stick 65⅝ tsp nutmeg 32 13/16 tsp ground ginger 131¼ tbsp sweet paprika 131¼ tbsp sumac 98 7/16 tbsp sea salt 3281¼ g ginger, grated 393¾ cloves garlic, crushed 5250 g chopped coriander, stems and leaves 7875 ml lemon juice 15750 ml vegetable oil 393¾ 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:
52500 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 52500 ml chicken stock Cover and roast 4-5 hours until completely tender
7875 g tahini paste 196⅞ tbsp lemon juice 131¼ clove garlic, crushed 131¼ pinch salt 393¾ tbsp water
131¼ pickled red onion 131¼ fresh salad
Name: