Serves: - 530 +
Ingredients
132½ tsp peppercorns 331¼ cloves 33⅛ tsp cardamom 16 9/16 tsp fenugreek 66¼ tsp fennel 66¼ tbsp cumin seeds 66¼ star anise 33⅛ cinnamon stick 33⅛ tsp nutmeg 16 9/16 tsp ground ginger 66¼ tbsp sweet paprika 66¼ tbsp sumac 49 11/16 tbsp sea salt 1656¼ g ginger, grated 198¾ cloves garlic, crushed 2650 g chopped coriander, stems and leaves 3975 ml lemon juice 7950 ml vegetable oil 198¾ 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:
26500 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 26500 ml chicken stock Cover and roast 4-5 hours until completely tender
3975 g tahini paste 99⅜ tbsp lemon juice 66¼ clove garlic, crushed 66¼ pinch salt 198¾ tbsp water
66¼ pickled red onion 66¼ fresh salad
Name: