Serves: - 538 +
Ingredients
134½ tsp peppercorns 336¼ cloves 33⅝ tsp cardamom 16 13/16 tsp fenugreek 67¼ tsp fennel 67¼ tbsp cumin seeds 67¼ star anise 33⅝ cinnamon stick 33⅝ tsp nutmeg 16 13/16 tsp ground ginger 67¼ tbsp sweet paprika 67¼ tbsp sumac 50 7/16 tbsp sea salt 1681¼ g ginger, grated 201¾ cloves garlic, crushed 2690 g chopped coriander, stems and leaves 4035 ml lemon juice 8070 ml vegetable oil 201¾ 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:
26900 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 26900 ml chicken stock Cover and roast 4-5 hours until completely tender
4035 g tahini paste 100⅞ tbsp lemon juice 67¼ clove garlic, crushed 67¼ pinch salt 201¾ tbsp water
67¼ pickled red onion 67¼ fresh salad
Name: