Serves: - 598 +
Ingredients
149½ tsp peppercorns 373¾ cloves 37⅜ tsp cardamom 18 11/16 tsp fenugreek 74¾ tsp fennel 74¾ tbsp cumin seeds 74¾ star anise 37⅜ cinnamon stick 37⅜ tsp nutmeg 18 11/16 tsp ground ginger 74¾ tbsp sweet paprika 74¾ tbsp sumac 56 1/16 tbsp sea salt 1868¾ g ginger, grated 224¼ cloves garlic, crushed 2990 g chopped coriander, stems and leaves 4485 ml lemon juice 8970 ml vegetable oil 224¼ 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:
29900 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 29900 ml chicken stock Cover and roast 4-5 hours until completely tender
4485 g tahini paste 112⅛ tbsp lemon juice 74¾ clove garlic, crushed 74¾ pinch salt 224¼ tbsp water
74¾ pickled red onion 74¾ fresh salad
Name: