Serves: - 390 +
Ingredients
97½ tsp peppercorns 243¾ cloves 24⅜ tsp cardamom 12 3/16 tsp fenugreek 48¾ tsp fennel 48¾ tbsp cumin seeds 48¾ star anise 24⅜ cinnamon stick 24⅜ tsp nutmeg 12 3/16 tsp ground ginger 48¾ tbsp sweet paprika 48¾ tbsp sumac 36 9/16 tbsp sea salt 1218¾ g ginger, grated 146¼ cloves garlic, crushed 1950 g chopped coriander, stems and leaves 2925 ml lemon juice 5850 ml vegetable oil 146¼ 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:
19500 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 19500 ml chicken stock Cover and roast 4-5 hours until completely tender
2925 g tahini paste 73⅛ tbsp lemon juice 48¾ clove garlic, crushed 48¾ pinch salt 146¼ tbsp water
48¾ pickled red onion 48¾ fresh salad
Name: