Serves: - 870 +
Ingredients
217½ tsp peppercorns 543¾ cloves 54⅜ tsp cardamom 27 3/16 tsp fenugreek 108¾ tsp fennel 108¾ tbsp cumin seeds 108¾ star anise 54⅜ cinnamon stick 54⅜ tsp nutmeg 27 3/16 tsp ground ginger 108¾ tbsp sweet paprika 108¾ tbsp sumac 81 9/16 tbsp sea salt 2718¾ g ginger, grated 326¼ cloves garlic, crushed 4350 g chopped coriander, stems and leaves 6525 ml lemon juice 13050 ml vegetable oil 326¼ 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:
43500 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 43500 ml chicken stock Cover and roast 4-5 hours until completely tender
6525 g tahini paste 163⅛ tbsp lemon juice 108¾ clove garlic, crushed 108¾ pinch salt 326¼ tbsp water
108¾ pickled red onion 108¾ fresh salad
Name: