Serves: - 518 +
Ingredients
129½ tsp peppercorns 323¾ cloves 32⅜ tsp cardamom 16 3/16 tsp fenugreek 64¾ tsp fennel 64¾ tbsp cumin seeds 64¾ star anise 32⅜ cinnamon stick 32⅜ tsp nutmeg 16 3/16 tsp ground ginger 64¾ tbsp sweet paprika 64¾ tbsp sumac 48 9/16 tbsp sea salt 1618¾ g ginger, grated 194¼ cloves garlic, crushed 2590 g chopped coriander, stems and leaves 3885 ml lemon juice 7770 ml vegetable oil 194¼ 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:
25900 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 25900 ml chicken stock Cover and roast 4-5 hours until completely tender
3885 g tahini paste 97⅛ tbsp lemon juice 64¾ clove garlic, crushed 64¾ pinch salt 194¼ tbsp water
64¾ pickled red onion 64¾ fresh salad
Name: