Serves: - 558 +
Ingredients
139½ tsp peppercorns 348¾ cloves 34⅞ tsp cardamom 17 7/16 tsp fenugreek 69¾ tsp fennel 69¾ tbsp cumin seeds 69¾ star anise 34⅞ cinnamon stick 34⅞ tsp nutmeg 17 7/16 tsp ground ginger 69¾ tbsp sweet paprika 69¾ tbsp sumac 52 5/16 tbsp sea salt 1743¾ g ginger, grated 209¼ cloves garlic, crushed 2790 g chopped coriander, stems and leaves 4185 ml lemon juice 8370 ml vegetable oil 209¼ 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:
27900 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 27900 ml chicken stock Cover and roast 4-5 hours until completely tender
4185 g tahini paste 104⅝ tbsp lemon juice 69¾ clove garlic, crushed 69¾ pinch salt 209¼ tbsp water
69¾ pickled red onion 69¾ fresh salad
Name: