Serves: - 726 +
Ingredients
181½ tsp peppercorns 453¾ cloves 45⅜ tsp cardamom 22 11/16 tsp fenugreek 90¾ tsp fennel 90¾ tbsp cumin seeds 90¾ star anise 45⅜ cinnamon stick 45⅜ tsp nutmeg 22 11/16 tsp ground ginger 90¾ tbsp sweet paprika 90¾ tbsp sumac 68 1/16 tbsp sea salt 2268¾ g ginger, grated 272¼ cloves garlic, crushed 3630 g chopped coriander, stems and leaves 5445 ml lemon juice 10890 ml vegetable oil 272¼ 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:
36300 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 36300 ml chicken stock Cover and roast 4-5 hours until completely tender
5445 g tahini paste 136⅛ tbsp lemon juice 90¾ clove garlic, crushed 90¾ pinch salt 272¼ tbsp water
90¾ pickled red onion 90¾ fresh salad
Name: