Serves: - 950 +
Ingredients
237½ tsp peppercorns 593¾ cloves 59⅜ tsp cardamom 29 11/16 tsp fenugreek 118¾ tsp fennel 118¾ tbsp cumin seeds 118¾ star anise 59⅜ cinnamon stick 59⅜ tsp nutmeg 29 11/16 tsp ground ginger 118¾ tbsp sweet paprika 118¾ tbsp sumac 89 1/16 tbsp sea salt 2968¾ g ginger, grated 356¼ cloves garlic, crushed 4750 g chopped coriander, stems and leaves 7125 ml lemon juice 14250 ml vegetable oil 356¼ 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:
47500 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 47500 ml chicken stock Cover and roast 4-5 hours until completely tender
7125 g tahini paste 178⅛ tbsp lemon juice 118¾ clove garlic, crushed 118¾ pinch salt 356¼ tbsp water
118¾ pickled red onion 118¾ fresh salad
Name: