Serves: - 714 +
Ingredients
178½ tsp peppercorns 446¼ cloves 44⅝ tsp cardamom 22 5/16 tsp fenugreek 89¼ tsp fennel 89¼ tbsp cumin seeds 89¼ star anise 44⅝ cinnamon stick 44⅝ tsp nutmeg 22 5/16 tsp ground ginger 89¼ tbsp sweet paprika 89¼ tbsp sumac 66 15/16 tbsp sea salt 2231¼ g ginger, grated 267¾ cloves garlic, crushed 3570 g chopped coriander, stems and leaves 5355 ml lemon juice 10710 ml vegetable oil 267¾ 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:
35700 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 35700 ml chicken stock Cover and roast 4-5 hours until completely tender
5355 g tahini paste 133⅞ tbsp lemon juice 89¼ clove garlic, crushed 89¼ pinch salt 267¾ tbsp water
89¼ pickled red onion 89¼ fresh salad
Name: