Serves: - 450 +
Ingredients
112½ tsp peppercorns 281¼ cloves 28⅛ tsp cardamom 14 1/16 tsp fenugreek 56¼ tsp fennel 56¼ tbsp cumin seeds 56¼ star anise 28⅛ cinnamon stick 28⅛ tsp nutmeg 14 1/16 tsp ground ginger 56¼ tbsp sweet paprika 56¼ tbsp sumac 42 3/16 tbsp sea salt 1406¼ g ginger, grated 168¾ cloves garlic, crushed 2250 g chopped coriander, stems and leaves 3375 ml lemon juice 6750 ml vegetable oil 168¾ 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:
22500 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 22500 ml chicken stock Cover and roast 4-5 hours until completely tender
3375 g tahini paste 84⅜ tbsp lemon juice 56¼ clove garlic, crushed 56¼ pinch salt 168¾ tbsp water
56¼ pickled red onion 56¼ fresh salad
Name: