Serves: - 582 +
Ingredients
145½ tsp peppercorns 363¾ cloves 36⅜ tsp cardamom 18 3/16 tsp fenugreek 72¾ tsp fennel 72¾ tbsp cumin seeds 72¾ star anise 36⅜ cinnamon stick 36⅜ tsp nutmeg 18 3/16 tsp ground ginger 72¾ tbsp sweet paprika 72¾ tbsp sumac 54 9/16 tbsp sea salt 1818¾ g ginger, grated 218¼ cloves garlic, crushed 2910 g chopped coriander, stems and leaves 4365 ml lemon juice 8730 ml vegetable oil 218¼ 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:
29100 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 29100 ml chicken stock Cover and roast 4-5 hours until completely tender
4365 g tahini paste 109⅛ tbsp lemon juice 72¾ clove garlic, crushed 72¾ pinch salt 218¼ tbsp water
72¾ pickled red onion 72¾ fresh salad
Name: