Serves: - 630 +
Ingredients
157½ tsp peppercorns 393¾ cloves 39⅜ tsp cardamom 19 11/16 tsp fenugreek 78¾ tsp fennel 78¾ tbsp cumin seeds 78¾ star anise 39⅜ cinnamon stick 39⅜ tsp nutmeg 19 11/16 tsp ground ginger 78¾ tbsp sweet paprika 78¾ tbsp sumac 59 1/16 tbsp sea salt 1968¾ g ginger, grated 236¼ cloves garlic, crushed 3150 g chopped coriander, stems and leaves 4725 ml lemon juice 9450 ml vegetable oil 236¼ 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:
31500 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 31500 ml chicken stock Cover and roast 4-5 hours until completely tender
4725 g tahini paste 118⅛ tbsp lemon juice 78¾ clove garlic, crushed 78¾ pinch salt 236¼ tbsp water
78¾ pickled red onion 78¾ fresh salad
Name: