Serves: - 498 +
Ingredients
124½ tsp peppercorns 311¼ cloves 31⅛ tsp cardamom 15 9/16 tsp fenugreek 62¼ tsp fennel 62¼ tbsp cumin seeds 62¼ star anise 31⅛ cinnamon stick 31⅛ tsp nutmeg 15 9/16 tsp ground ginger 62¼ tbsp sweet paprika 62¼ tbsp sumac 46 11/16 tbsp sea salt 1556¼ g ginger, grated 186¾ cloves garlic, crushed 2490 g chopped coriander, stems and leaves 3735 ml lemon juice 7470 ml vegetable oil 186¾ 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:
24900 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 24900 ml chicken stock Cover and roast 4-5 hours until completely tender
3735 g tahini paste 93⅜ tbsp lemon juice 62¼ clove garlic, crushed 62¼ pinch salt 186¾ tbsp water
62¼ pickled red onion 62¼ fresh salad
Name: