Serves: - 458 +
Ingredients
114½ tsp peppercorns 286¼ cloves 28⅝ tsp cardamom 14 5/16 tsp fenugreek 57¼ tsp fennel 57¼ tbsp cumin seeds 57¼ star anise 28⅝ cinnamon stick 28⅝ tsp nutmeg 14 5/16 tsp ground ginger 57¼ tbsp sweet paprika 57¼ tbsp sumac 42 15/16 tbsp sea salt 1431¼ g ginger, grated 171¾ cloves garlic, crushed 2290 g chopped coriander, stems and leaves 3435 ml lemon juice 6870 ml vegetable oil 171¾ 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:
22900 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 22900 ml chicken stock Cover and roast 4-5 hours until completely tender
3435 g tahini paste 85⅞ tbsp lemon juice 57¼ clove garlic, crushed 57¼ pinch salt 171¾ tbsp water
57¼ pickled red onion 57¼ fresh salad
Name: