Serves: - 578 +
Ingredients
144½ tsp peppercorns 361¼ cloves 36⅛ tsp cardamom 18 1/16 tsp fenugreek 72¼ tsp fennel 72¼ tbsp cumin seeds 72¼ star anise 36⅛ cinnamon stick 36⅛ tsp nutmeg 18 1/16 tsp ground ginger 72¼ tbsp sweet paprika 72¼ tbsp sumac 54 3/16 tbsp sea salt 1806¼ g ginger, grated 216¾ cloves garlic, crushed 2890 g chopped coriander, stems and leaves 4335 ml lemon juice 8670 ml vegetable oil 216¾ 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:
28900 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 28900 ml chicken stock Cover and roast 4-5 hours until completely tender
4335 g tahini paste 108⅜ tbsp lemon juice 72¼ clove garlic, crushed 72¼ pinch salt 216¾ tbsp water
72¼ pickled red onion 72¼ fresh salad
Name: