Serves: - 506 +
Ingredients
126½ tsp peppercorns 316¼ cloves 31⅝ tsp cardamom 15 13/16 tsp fenugreek 63¼ tsp fennel 63¼ tbsp cumin seeds 63¼ star anise 31⅝ cinnamon stick 31⅝ tsp nutmeg 15 13/16 tsp ground ginger 63¼ tbsp sweet paprika 63¼ tbsp sumac 47 7/16 tbsp sea salt 1581¼ g ginger, grated 189¾ cloves garlic, crushed 2530 g chopped coriander, stems and leaves 3795 ml lemon juice 7590 ml vegetable oil 189¾ 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:
25300 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 25300 ml chicken stock Cover and roast 4-5 hours until completely tender
3795 g tahini paste 94⅞ tbsp lemon juice 63¼ clove garlic, crushed 63¼ pinch salt 189¾ tbsp water
63¼ pickled red onion 63¼ fresh salad
Name: