Serves: - 990 +
Ingredients
247½ tsp peppercorns 618¾ cloves 61⅞ tsp cardamom 30 15/16 tsp fenugreek 123¾ tsp fennel 123¾ tbsp cumin seeds 123¾ star anise 61⅞ cinnamon stick 61⅞ tsp nutmeg 30 15/16 tsp ground ginger 123¾ tbsp sweet paprika 123¾ tbsp sumac 92 13/16 tbsp sea salt 3093¾ g ginger, grated 371¼ cloves garlic, crushed 4950 g chopped coriander, stems and leaves 7425 ml lemon juice 14850 ml vegetable oil 371¼ 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:
49500 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 49500 ml chicken stock Cover and roast 4-5 hours until completely tender
7425 g tahini paste 185⅝ tbsp lemon juice 123¾ clove garlic, crushed 123¾ pinch salt 371¼ tbsp water
123¾ pickled red onion 123¾ fresh salad
Name: