Serves: - 514 +
Ingredients
128½ tsp peppercorns 321¼ cloves 32⅛ tsp cardamom 16 1/16 tsp fenugreek 64¼ tsp fennel 64¼ tbsp cumin seeds 64¼ star anise 32⅛ cinnamon stick 32⅛ tsp nutmeg 16 1/16 tsp ground ginger 64¼ tbsp sweet paprika 64¼ tbsp sumac 48 3/16 tbsp sea salt 1606¼ g ginger, grated 192¾ cloves garlic, crushed 2570 g chopped coriander, stems and leaves 3855 ml lemon juice 7710 ml vegetable oil 192¾ 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:
25700 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 25700 ml chicken stock Cover and roast 4-5 hours until completely tender
3855 g tahini paste 96⅜ tbsp lemon juice 64¼ clove garlic, crushed 64¼ pinch salt 192¾ tbsp water
64¼ pickled red onion 64¼ fresh salad
Name: