Serves: - 722 +
Ingredients
180½ tsp peppercorns 451¼ cloves 45⅛ tsp cardamom 22 9/16 tsp fenugreek 90¼ tsp fennel 90¼ tbsp cumin seeds 90¼ star anise 45⅛ cinnamon stick 45⅛ tsp nutmeg 22 9/16 tsp ground ginger 90¼ tbsp sweet paprika 90¼ tbsp sumac 67 11/16 tbsp sea salt 2256¼ g ginger, grated 270¾ cloves garlic, crushed 3610 g chopped coriander, stems and leaves 5415 ml lemon juice 10830 ml vegetable oil 270¾ 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:
36100 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 36100 ml chicken stock Cover and roast 4-5 hours until completely tender
5415 g tahini paste 135⅜ tbsp lemon juice 90¼ clove garlic, crushed 90¼ pinch salt 270¾ tbsp water
90¼ pickled red onion 90¼ fresh salad
Name: