Serves: - 586 +
Ingredients
146½ tsp peppercorns 366¼ cloves 36⅝ tsp cardamom 18 5/16 tsp fenugreek 73¼ tsp fennel 73¼ tbsp cumin seeds 73¼ star anise 36⅝ cinnamon stick 36⅝ tsp nutmeg 18 5/16 tsp ground ginger 73¼ tbsp sweet paprika 73¼ tbsp sumac 54 15/16 tbsp sea salt 1831¼ g ginger, grated 219¾ cloves garlic, crushed 2930 g chopped coriander, stems and leaves 4395 ml lemon juice 8790 ml vegetable oil 219¾ 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:
29300 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 29300 ml chicken stock Cover and roast 4-5 hours until completely tender
4395 g tahini paste 109⅞ tbsp lemon juice 73¼ clove garlic, crushed 73¼ pinch salt 219¾ tbsp water
73¼ pickled red onion 73¼ fresh salad
Name: