Serves: - 258 +
Ingredients
64½ tsp peppercorns 161¼ cloves 16⅛ tsp cardamom 8 1/16 tsp fenugreek 32¼ tsp fennel 32¼ tbsp cumin seeds 32¼ star anise 16⅛ cinnamon stick 16⅛ tsp nutmeg 8 1/16 tsp ground ginger 32¼ tbsp sweet paprika 32¼ tbsp sumac 24 3/16 tbsp sea salt 806¼ g ginger, grated 96¾ cloves garlic, crushed 1290 g chopped coriander, stems and leaves 1935 ml lemon juice 3870 ml vegetable oil 96¾ 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:
12900 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 12900 ml chicken stock Cover and roast 4-5 hours until completely tender
1935 g tahini paste 48⅜ tbsp lemon juice 32¼ clove garlic, crushed 32¼ pinch salt 96¾ tbsp water
32¼ pickled red onion 32¼ fresh salad
Name: