Serves: - 554 +
Ingredients
138½ tsp peppercorns 346¼ cloves 34⅝ tsp cardamom 17 5/16 tsp fenugreek 69¼ tsp fennel 69¼ tbsp cumin seeds 69¼ star anise 34⅝ cinnamon stick 34⅝ tsp nutmeg 17 5/16 tsp ground ginger 69¼ tbsp sweet paprika 69¼ tbsp sumac 51 15/16 tbsp sea salt 1731¼ g ginger, grated 207¾ cloves garlic, crushed 2770 g chopped coriander, stems and leaves 4155 ml lemon juice 8310 ml vegetable oil 207¾ 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:
27700 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 27700 ml chicken stock Cover and roast 4-5 hours until completely tender
4155 g tahini paste 103⅞ tbsp lemon juice 69¼ clove garlic, crushed 69¼ pinch salt 207¾ tbsp water
69¼ pickled red onion 69¼ fresh salad
Name: