Serves: - 750 +
Ingredients
187½ tsp peppercorns 468¾ cloves 46⅞ tsp cardamom 23 7/16 tsp fenugreek 93¾ tsp fennel 93¾ tbsp cumin seeds 93¾ star anise 46⅞ cinnamon stick 46⅞ tsp nutmeg 23 7/16 tsp ground ginger 93¾ tbsp sweet paprika 93¾ tbsp sumac 70 5/16 tbsp sea salt 2343¾ g ginger, grated 281¼ cloves garlic, crushed 3750 g chopped coriander, stems and leaves 5625 ml lemon juice 11250 ml vegetable oil 281¼ 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:
37500 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 37500 ml chicken stock Cover and roast 4-5 hours until completely tender
5625 g tahini paste 140⅝ tbsp lemon juice 93¾ clove garlic, crushed 93¾ pinch salt 281¼ tbsp water
93¾ pickled red onion 93¾ fresh salad
Name: