Serves: - 634 +
Ingredients
158½ tsp peppercorns 396¼ cloves 39⅝ tsp cardamom 19 13/16 tsp fenugreek 79¼ tsp fennel 79¼ tbsp cumin seeds 79¼ star anise 39⅝ cinnamon stick 39⅝ tsp nutmeg 19 13/16 tsp ground ginger 79¼ tbsp sweet paprika 79¼ tbsp sumac 59 7/16 tbsp sea salt 1981¼ g ginger, grated 237¾ cloves garlic, crushed 3170 g chopped coriander, stems and leaves 4755 ml lemon juice 9510 ml vegetable oil 237¾ 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:
31700 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 31700 ml chicken stock Cover and roast 4-5 hours until completely tender
4755 g tahini paste 118⅞ tbsp lemon juice 79¼ clove garlic, crushed 79¼ pinch salt 237¾ tbsp water
79¼ pickled red onion 79¼ fresh salad
Name: