Serves: - 466 +
Ingredients
116½ tsp peppercorns 291¼ cloves 29⅛ tsp cardamom 14 9/16 tsp fenugreek 58¼ tsp fennel 58¼ tbsp cumin seeds 58¼ star anise 29⅛ cinnamon stick 29⅛ tsp nutmeg 14 9/16 tsp ground ginger 58¼ tbsp sweet paprika 58¼ tbsp sumac 43 11/16 tbsp sea salt 1456¼ g ginger, grated 174¾ cloves garlic, crushed 2330 g chopped coriander, stems and leaves 3495 ml lemon juice 6990 ml vegetable oil 174¾ 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:
23300 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 23300 ml chicken stock Cover and roast 4-5 hours until completely tender
3495 g tahini paste 87⅜ tbsp lemon juice 58¼ clove garlic, crushed 58¼ pinch salt 174¾ tbsp water
58¼ pickled red onion 58¼ fresh salad
Name: