Serves: - 1250 +
Ingredients
312½ tsp peppercorns 781¼ cloves 78⅛ tsp cardamom 39 1/16 tsp fenugreek 156¼ tsp fennel 156¼ tbsp cumin seeds 156¼ star anise 78⅛ cinnamon stick 78⅛ tsp nutmeg 39 1/16 tsp ground ginger 156¼ tbsp sweet paprika 156¼ tbsp sumac 117 3/16 tbsp sea salt 3906¼ g ginger, grated 468¾ cloves garlic, crushed 6250 g chopped coriander, stems and leaves 9375 ml lemon juice 18750 ml vegetable oil 468¾ 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:
62500 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 62500 ml chicken stock Cover and roast 4-5 hours until completely tender
9375 g tahini paste 234⅜ tbsp lemon juice 156¼ clove garlic, crushed 156¼ pinch salt 468¾ tbsp water
156¼ pickled red onion 156¼ fresh salad
Name: