Serves: - 386 +
Ingredients
96½ tsp peppercorns 241¼ cloves 24⅛ tsp cardamom 12 1/16 tsp fenugreek 48¼ tsp fennel 48¼ tbsp cumin seeds 48¼ star anise 24⅛ cinnamon stick 24⅛ tsp nutmeg 12 1/16 tsp ground ginger 48¼ tbsp sweet paprika 48¼ tbsp sumac 36 3/16 tbsp sea salt 1206¼ g ginger, grated 144¾ cloves garlic, crushed 1930 g chopped coriander, stems and leaves 2895 ml lemon juice 5790 ml vegetable oil 144¾ 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:
19300 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 19300 ml chicken stock Cover and roast 4-5 hours until completely tender
2895 g tahini paste 72⅜ tbsp lemon juice 48¼ clove garlic, crushed 48¼ pinch salt 144¾ tbsp water
48¼ pickled red onion 48¼ fresh salad
Name: