Serves: - 786 +
Ingredients
196½ tsp peppercorns 491¼ cloves 49⅛ tsp cardamom 24 9/16 tsp fenugreek 98¼ tsp fennel 98¼ tbsp cumin seeds 98¼ star anise 49⅛ cinnamon stick 49⅛ tsp nutmeg 24 9/16 tsp ground ginger 98¼ tbsp sweet paprika 98¼ tbsp sumac 73 11/16 tbsp sea salt 2456¼ g ginger, grated 294¾ cloves garlic, crushed 3930 g chopped coriander, stems and leaves 5895 ml lemon juice 11790 ml vegetable oil 294¾ 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:
39300 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 39300 ml chicken stock Cover and roast 4-5 hours until completely tender
5895 g tahini paste 147⅜ tbsp lemon juice 98¼ clove garlic, crushed 98¼ pinch salt 294¾ tbsp water
98¼ pickled red onion 98¼ fresh salad
Name: