Serves: - 394 +
Ingredients
98½ tsp peppercorns 246¼ cloves 24⅝ tsp cardamom 12 5/16 tsp fenugreek 49¼ tsp fennel 49¼ tbsp cumin seeds 49¼ star anise 24⅝ cinnamon stick 24⅝ tsp nutmeg 12 5/16 tsp ground ginger 49¼ tbsp sweet paprika 49¼ tbsp sumac 36 15/16 tbsp sea salt 1231¼ g ginger, grated 147¾ cloves garlic, crushed 1970 g chopped coriander, stems and leaves 2955 ml lemon juice 5910 ml vegetable oil 147¾ 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:
19700 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 19700 ml chicken stock Cover and roast 4-5 hours until completely tender
2955 g tahini paste 73⅞ tbsp lemon juice 49¼ clove garlic, crushed 49¼ pinch salt 147¾ tbsp water
49¼ pickled red onion 49¼ fresh salad
Name: