Serves: - 566 +
Ingredients
141½ tsp peppercorns 353¾ cloves 35⅜ tsp cardamom 17 11/16 tsp fenugreek 70¾ tsp fennel 70¾ tbsp cumin seeds 70¾ star anise 35⅜ cinnamon stick 35⅜ tsp nutmeg 17 11/16 tsp ground ginger 70¾ tbsp sweet paprika 70¾ tbsp sumac 53 1/16 tbsp sea salt 1768¾ g ginger, grated 212¼ cloves garlic, crushed 2830 g chopped coriander, stems and leaves 4245 ml lemon juice 8490 ml vegetable oil 212¼ 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:
28300 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 28300 ml chicken stock Cover and roast 4-5 hours until completely tender
4245 g tahini paste 106⅛ tbsp lemon juice 70¾ clove garlic, crushed 70¾ pinch salt 212¼ tbsp water
70¾ pickled red onion 70¾ fresh salad
Name: