Serves: - 250 +
Ingredients
62½ tsp peppercorns 156¼ cloves 15⅝ tsp cardamom 7 13/16 tsp fenugreek 31¼ tsp fennel 31¼ tbsp cumin seeds 31¼ star anise 15⅝ cinnamon stick 15⅝ tsp nutmeg 7 13/16 tsp ground ginger 31¼ tbsp sweet paprika 31¼ tbsp sumac 23 7/16 tbsp sea salt 781¼ g ginger, grated 93¾ cloves garlic, crushed 1250 g chopped coriander, stems and leaves 1875 ml lemon juice 3750 ml vegetable oil 93¾ 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:
12500 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 12500 ml chicken stock Cover and roast 4-5 hours until completely tender
1875 g tahini paste 46⅞ tbsp lemon juice 31¼ clove garlic, crushed 31¼ pinch salt 93¾ tbsp water
31¼ pickled red onion 31¼ fresh salad
Name: