Serves: - 510 +
Ingredients
127½ tsp peppercorns 318¾ cloves 31⅞ tsp cardamom 15 15/16 tsp fenugreek 63¾ tsp fennel 63¾ tbsp cumin seeds 63¾ star anise 31⅞ cinnamon stick 31⅞ tsp nutmeg 15 15/16 tsp ground ginger 63¾ tbsp sweet paprika 63¾ tbsp sumac 47 13/16 tbsp sea salt 1593¾ g ginger, grated 191¼ cloves garlic, crushed 2550 g chopped coriander, stems and leaves 3825 ml lemon juice 7650 ml vegetable oil 191¼ 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:
25500 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 25500 ml chicken stock Cover and roast 4-5 hours until completely tender
3825 g tahini paste 95⅝ tbsp lemon juice 63¾ clove garlic, crushed 63¾ pinch salt 191¼ tbsp water
63¾ pickled red onion 63¾ fresh salad
Name: