Serves: - 1034 +
Ingredients
258½ tsp peppercorns 646¼ cloves 64⅝ tsp cardamom 32 5/16 tsp fenugreek 129¼ tsp fennel 129¼ tbsp cumin seeds 129¼ star anise 64⅝ cinnamon stick 64⅝ tsp nutmeg 32 5/16 tsp ground ginger 129¼ tbsp sweet paprika 129¼ tbsp sumac 96 15/16 tbsp sea salt 3231¼ g ginger, grated 387¾ cloves garlic, crushed 5170 g chopped coriander, stems and leaves 7755 ml lemon juice 15510 ml vegetable oil 387¾ 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:
51700 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 51700 ml chicken stock Cover and roast 4-5 hours until completely tender
7755 g tahini paste 193⅞ tbsp lemon juice 129¼ clove garlic, crushed 129¼ pinch salt 387¾ tbsp water
129¼ pickled red onion 129¼ fresh salad
Name: