Serves: - 590 +
Ingredients
147½ tsp peppercorns 368¾ cloves 36⅞ tsp cardamom 18 7/16 tsp fenugreek 73¾ tsp fennel 73¾ tbsp cumin seeds 73¾ star anise 36⅞ cinnamon stick 36⅞ tsp nutmeg 18 7/16 tsp ground ginger 73¾ tbsp sweet paprika 73¾ tbsp sumac 55 5/16 tbsp sea salt 1843¾ g ginger, grated 221¼ cloves garlic, crushed 2950 g chopped coriander, stems and leaves 4425 ml lemon juice 8850 ml vegetable oil 221¼ 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:
29500 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 29500 ml chicken stock Cover and roast 4-5 hours until completely tender
4425 g tahini paste 110⅝ tbsp lemon juice 73¾ clove garlic, crushed 73¾ pinch salt 221¼ tbsp water
73¾ pickled red onion 73¾ fresh salad
Name: