Serves: - 594 +
Ingredients
148½ tsp peppercorns 371¼ cloves 37⅛ tsp cardamom 18 9/16 tsp fenugreek 74¼ tsp fennel 74¼ tbsp cumin seeds 74¼ star anise 37⅛ cinnamon stick 37⅛ tsp nutmeg 18 9/16 tsp ground ginger 74¼ tbsp sweet paprika 74¼ tbsp sumac 55 11/16 tbsp sea salt 1856¼ g ginger, grated 222¾ cloves garlic, crushed 2970 g chopped coriander, stems and leaves 4455 ml lemon juice 8910 ml vegetable oil 222¾ 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:
29700 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 29700 ml chicken stock Cover and roast 4-5 hours until completely tender
4455 g tahini paste 111⅜ tbsp lemon juice 74¼ clove garlic, crushed 74¼ pinch salt 222¾ tbsp water
74¼ pickled red onion 74¼ fresh salad
Name: