Serves: - 690 +
Ingredients
172½ tsp peppercorns 431¼ cloves 43⅛ tsp cardamom 21 9/16 tsp fenugreek 86¼ tsp fennel 86¼ tbsp cumin seeds 86¼ star anise 43⅛ cinnamon stick 43⅛ tsp nutmeg 21 9/16 tsp ground ginger 86¼ tbsp sweet paprika 86¼ tbsp sumac 64 11/16 tbsp sea salt 2156¼ g ginger, grated 258¾ cloves garlic, crushed 3450 g chopped coriander, stems and leaves 5175 ml lemon juice 10350 ml vegetable oil 258¾ 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:
34500 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 34500 ml chicken stock Cover and roast 4-5 hours until completely tender
5175 g tahini paste 129⅜ tbsp lemon juice 86¼ clove garlic, crushed 86¼ pinch salt 258¾ tbsp water
86¼ pickled red onion 86¼ fresh salad
Name: