Serves: - 470 +
Ingredients
117½ tsp peppercorns 293¾ cloves 29⅜ tsp cardamom 14 11/16 tsp fenugreek 58¾ tsp fennel 58¾ tbsp cumin seeds 58¾ star anise 29⅜ cinnamon stick 29⅜ tsp nutmeg 14 11/16 tsp ground ginger 58¾ tbsp sweet paprika 58¾ tbsp sumac 44 1/16 tbsp sea salt 1468¾ g ginger, grated 176¼ cloves garlic, crushed 2350 g chopped coriander, stems and leaves 3525 ml lemon juice 7050 ml vegetable oil 176¼ 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:
23500 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 23500 ml chicken stock Cover and roast 4-5 hours until completely tender
3525 g tahini paste 88⅛ tbsp lemon juice 58¾ clove garlic, crushed 58¾ pinch salt 176¼ tbsp water
58¾ pickled red onion 58¾ fresh salad
Name: