Serves: - 930 +
Ingredients
232½ tsp peppercorns 581¼ cloves 58⅛ tsp cardamom 29 1/16 tsp fenugreek 116¼ tsp fennel 116¼ tbsp cumin seeds 116¼ star anise 58⅛ cinnamon stick 58⅛ tsp nutmeg 29 1/16 tsp ground ginger 116¼ tbsp sweet paprika 116¼ tbsp sumac 87 3/16 tbsp sea salt 2906¼ g ginger, grated 348¾ cloves garlic, crushed 4650 g chopped coriander, stems and leaves 6975 ml lemon juice 13950 ml vegetable oil 348¾ 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:
46500 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 46500 ml chicken stock Cover and roast 4-5 hours until completely tender
6975 g tahini paste 174⅜ tbsp lemon juice 116¼ clove garlic, crushed 116¼ pinch salt 348¾ tbsp water
116¼ pickled red onion 116¼ fresh salad
Name: