Serves: - 646 +
Ingredients
161½ tsp peppercorns 403¾ cloves 40⅜ tsp cardamom 20 3/16 tsp fenugreek 80¾ tsp fennel 80¾ tbsp cumin seeds 80¾ star anise 40⅜ cinnamon stick 40⅜ tsp nutmeg 20 3/16 tsp ground ginger 80¾ tbsp sweet paprika 80¾ tbsp sumac 60 9/16 tbsp sea salt 2018¾ g ginger, grated 242¼ cloves garlic, crushed 3230 g chopped coriander, stems and leaves 4845 ml lemon juice 9690 ml vegetable oil 242¼ 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:
32300 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 32300 ml chicken stock Cover and roast 4-5 hours until completely tender
4845 g tahini paste 121⅛ tbsp lemon juice 80¾ clove garlic, crushed 80¾ pinch salt 242¼ tbsp water
80¾ pickled red onion 80¾ fresh salad
Name: