Serves: - 770 +
Ingredients
192½ tsp peppercorns 481¼ cloves 48⅛ tsp cardamom 24 1/16 tsp fenugreek 96¼ tsp fennel 96¼ tbsp cumin seeds 96¼ star anise 48⅛ cinnamon stick 48⅛ tsp nutmeg 24 1/16 tsp ground ginger 96¼ tbsp sweet paprika 96¼ tbsp sumac 72 3/16 tbsp sea salt 2406¼ g ginger, grated 288¾ cloves garlic, crushed 3850 g chopped coriander, stems and leaves 5775 ml lemon juice 11550 ml vegetable oil 288¾ 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:
38500 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 38500 ml chicken stock Cover and roast 4-5 hours until completely tender
5775 g tahini paste 144⅜ tbsp lemon juice 96¼ clove garlic, crushed 96¼ pinch salt 288¾ tbsp water
96¼ pickled red onion 96¼ fresh salad
Name: