Serves: - 570 +
Ingredients
142½ tsp peppercorns 356¼ cloves 35⅝ tsp cardamom 17 13/16 tsp fenugreek 71¼ tsp fennel 71¼ tbsp cumin seeds 71¼ star anise 35⅝ cinnamon stick 35⅝ tsp nutmeg 17 13/16 tsp ground ginger 71¼ tbsp sweet paprika 71¼ tbsp sumac 53 7/16 tbsp sea salt 1781¼ g ginger, grated 213¾ cloves garlic, crushed 2850 g chopped coriander, stems and leaves 4275 ml lemon juice 8550 ml vegetable oil 213¾ 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:
28500 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 28500 ml chicken stock Cover and roast 4-5 hours until completely tender
4275 g tahini paste 106⅞ tbsp lemon juice 71¼ clove garlic, crushed 71¼ pinch salt 213¾ tbsp water
71¼ pickled red onion 71¼ fresh salad
Name: