Serves: - 490 +
Ingredients
122½ tsp peppercorns 306¼ cloves 30⅝ tsp cardamom 15 5/16 tsp fenugreek 61¼ tsp fennel 61¼ tbsp cumin seeds 61¼ star anise 30⅝ cinnamon stick 30⅝ tsp nutmeg 15 5/16 tsp ground ginger 61¼ tbsp sweet paprika 61¼ tbsp sumac 45 15/16 tbsp sea salt 1531¼ g ginger, grated 183¾ cloves garlic, crushed 2450 g chopped coriander, stems and leaves 3675 ml lemon juice 7350 ml vegetable oil 183¾ 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:
24500 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 24500 ml chicken stock Cover and roast 4-5 hours until completely tender
3675 g tahini paste 91⅞ tbsp lemon juice 61¼ clove garlic, crushed 61¼ pinch salt 183¾ tbsp water
61¼ pickled red onion 61¼ fresh salad
Name: