Serves: - 574 +
Ingredients
143½ tsp peppercorns 358¾ cloves 35⅞ tsp cardamom 17 15/16 tsp fenugreek 71¾ tsp fennel 71¾ tbsp cumin seeds 71¾ star anise 35⅞ cinnamon stick 35⅞ tsp nutmeg 17 15/16 tsp ground ginger 71¾ tbsp sweet paprika 71¾ tbsp sumac 53 13/16 tbsp sea salt 1793¾ g ginger, grated 215¼ cloves garlic, crushed 2870 g chopped coriander, stems and leaves 4305 ml lemon juice 8610 ml vegetable oil 215¼ 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:
28700 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 28700 ml chicken stock Cover and roast 4-5 hours until completely tender
4305 g tahini paste 107⅝ tbsp lemon juice 71¾ clove garlic, crushed 71¾ pinch salt 215¼ tbsp water
71¾ pickled red onion 71¾ fresh salad
Name: