Serves: - 650 +
Ingredients
162½ tsp peppercorns 406¼ cloves 40⅝ tsp cardamom 20 5/16 tsp fenugreek 81¼ tsp fennel 81¼ tbsp cumin seeds 81¼ star anise 40⅝ cinnamon stick 40⅝ tsp nutmeg 20 5/16 tsp ground ginger 81¼ tbsp sweet paprika 81¼ tbsp sumac 60 15/16 tbsp sea salt 2031¼ g ginger, grated 243¾ cloves garlic, crushed 3250 g chopped coriander, stems and leaves 4875 ml lemon juice 9750 ml vegetable oil 243¾ 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:
32500 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 32500 ml chicken stock Cover and roast 4-5 hours until completely tender
4875 g tahini paste 121⅞ tbsp lemon juice 81¼ clove garlic, crushed 81¼ pinch salt 243¾ tbsp water
81¼ pickled red onion 81¼ fresh salad
Name: