Serves: - 133 +
Ingredients
33¼ tsp peppercorns 83⅛ cloves 8 5/16 tsp cardamom 4 2/13 tsp fenugreek 16⅝ tsp fennel 16⅝ tbsp cumin seeds 16⅝ star anise 8 5/16 cinnamon stick 8 5/16 tsp nutmeg 4 2/13 tsp ground ginger 16⅝ tbsp sweet paprika 16⅝ tbsp sumac 12 7/15 tbsp sea salt 415⅝ g ginger, grated 49⅞ cloves garlic, crushed 665 g chopped coriander, stems and leaves 997½ ml lemon juice 1995 ml vegetable oil 49⅞ 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:
6650 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 6650 ml chicken stock Cover and roast 4-5 hours until completely tender
997½ g tahini paste 24 15/16 tbsp lemon juice 16⅝ clove garlic, crushed 16⅝ pinch salt 49⅞ tbsp water
16⅝ pickled red onion 16⅝ fresh salad
Name: