Serves: - 866 +
Ingredients
216½ tsp peppercorns 541¼ cloves 54⅛ tsp cardamom 27 1/16 tsp fenugreek 108¼ tsp fennel 108¼ tbsp cumin seeds 108¼ star anise 54⅛ cinnamon stick 54⅛ tsp nutmeg 27 1/16 tsp ground ginger 108¼ tbsp sweet paprika 108¼ tbsp sumac 81 3/16 tbsp sea salt 2706¼ g ginger, grated 324¾ cloves garlic, crushed 4330 g chopped coriander, stems and leaves 6495 ml lemon juice 12990 ml vegetable oil 324¾ 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:
43300 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 43300 ml chicken stock Cover and roast 4-5 hours until completely tender
6495 g tahini paste 162⅜ tbsp lemon juice 108¼ clove garlic, crushed 108¼ pinch salt 324¾ tbsp water
108¼ pickled red onion 108¼ fresh salad
Name: