Serves: - 526 +
Ingredients
131½ tsp peppercorns 328¾ cloves 32⅞ tsp cardamom 16 7/16 tsp fenugreek 65¾ tsp fennel 65¾ tbsp cumin seeds 65¾ star anise 32⅞ cinnamon stick 32⅞ tsp nutmeg 16 7/16 tsp ground ginger 65¾ tbsp sweet paprika 65¾ tbsp sumac 49 5/16 tbsp sea salt 1643¾ g ginger, grated 197¼ cloves garlic, crushed 2630 g chopped coriander, stems and leaves 3945 ml lemon juice 7890 ml vegetable oil 197¼ 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:
26300 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 26300 ml chicken stock Cover and roast 4-5 hours until completely tender
3945 g tahini paste 98⅝ tbsp lemon juice 65¾ clove garlic, crushed 65¾ pinch salt 197¼ tbsp water
65¾ pickled red onion 65¾ fresh salad
Name: