Serves: - 642 +
Ingredients
160½ tsp peppercorns 401¼ cloves 40⅛ tsp cardamom 20 1/16 tsp fenugreek 80¼ tsp fennel 80¼ tbsp cumin seeds 80¼ star anise 40⅛ cinnamon stick 40⅛ tsp nutmeg 20 1/16 tsp ground ginger 80¼ tbsp sweet paprika 80¼ tbsp sumac 60 3/16 tbsp sea salt 2006¼ g ginger, grated 240¾ cloves garlic, crushed 3210 g chopped coriander, stems and leaves 4815 ml lemon juice 9630 ml vegetable oil 240¾ 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:
32100 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 32100 ml chicken stock Cover and roast 4-5 hours until completely tender
4815 g tahini paste 120⅜ tbsp lemon juice 80¼ clove garlic, crushed 80¼ pinch salt 240¾ tbsp water
80¼ pickled red onion 80¼ fresh salad
Name: