Serves: - 790 +
Ingredients
197½ tsp peppercorns 493¾ cloves 49⅜ tsp cardamom 24 11/16 tsp fenugreek 98¾ tsp fennel 98¾ tbsp cumin seeds 98¾ star anise 49⅜ cinnamon stick 49⅜ tsp nutmeg 24 11/16 tsp ground ginger 98¾ tbsp sweet paprika 98¾ tbsp sumac 74 1/16 tbsp sea salt 2468¾ g ginger, grated 296¼ cloves garlic, crushed 3950 g chopped coriander, stems and leaves 5925 ml lemon juice 11850 ml vegetable oil 296¼ 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:
39500 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 39500 ml chicken stock Cover and roast 4-5 hours until completely tender
5925 g tahini paste 148⅛ tbsp lemon juice 98¾ clove garlic, crushed 98¾ pinch salt 296¼ tbsp water
98¾ pickled red onion 98¾ fresh salad
Name: