Serves: - 562 +
Ingredients
140½ tsp peppercorns 351¼ cloves 35⅛ tsp cardamom 17 9/16 tsp fenugreek 70¼ tsp fennel 70¼ tbsp cumin seeds 70¼ star anise 35⅛ cinnamon stick 35⅛ tsp nutmeg 17 9/16 tsp ground ginger 70¼ tbsp sweet paprika 70¼ tbsp sumac 52 11/16 tbsp sea salt 1756¼ g ginger, grated 210¾ cloves garlic, crushed 2810 g chopped coriander, stems and leaves 4215 ml lemon juice 8430 ml vegetable oil 210¾ 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:
28100 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 28100 ml chicken stock Cover and roast 4-5 hours until completely tender
4215 g tahini paste 105⅜ tbsp lemon juice 70¼ clove garlic, crushed 70¼ pinch salt 210¾ tbsp water
70¼ pickled red onion 70¼ fresh salad
Name: