Serves: - 522 +
Ingredients
130½ tsp peppercorns 326¼ cloves 32⅝ tsp cardamom 16 5/16 tsp fenugreek 65¼ tsp fennel 65¼ tbsp cumin seeds 65¼ star anise 32⅝ cinnamon stick 32⅝ tsp nutmeg 16 5/16 tsp ground ginger 65¼ tbsp sweet paprika 65¼ tbsp sumac 48 15/16 tbsp sea salt 1631¼ g ginger, grated 195¾ cloves garlic, crushed 2610 g chopped coriander, stems and leaves 3915 ml lemon juice 7830 ml vegetable oil 195¾ 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:
26100 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 26100 ml chicken stock Cover and roast 4-5 hours until completely tender
3915 g tahini paste 97⅞ tbsp lemon juice 65¼ clove garlic, crushed 65¼ pinch salt 195¾ tbsp water
65¼ pickled red onion 65¼ fresh salad
Name: