Serves: - 730 +
Ingredients
182½ tsp peppercorns 456¼ cloves 45⅝ tsp cardamom 22 13/16 tsp fenugreek 91¼ tsp fennel 91¼ tbsp cumin seeds 91¼ star anise 45⅝ cinnamon stick 45⅝ tsp nutmeg 22 13/16 tsp ground ginger 91¼ tbsp sweet paprika 91¼ tbsp sumac 68 7/16 tbsp sea salt 2281¼ g ginger, grated 273¾ cloves garlic, crushed 3650 g chopped coriander, stems and leaves 5475 ml lemon juice 10950 ml vegetable oil 273¾ 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:
36500 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 36500 ml chicken stock Cover and roast 4-5 hours until completely tender
5475 g tahini paste 136⅞ tbsp lemon juice 91¼ clove garlic, crushed 91¼ pinch salt 273¾ tbsp water
91¼ pickled red onion 91¼ fresh salad
Name: