Serves: - 1058 +
Ingredients
264½ tsp peppercorns 661¼ cloves 66⅛ tsp cardamom 33 1/16 tsp fenugreek 132¼ tsp fennel 132¼ tbsp cumin seeds 132¼ star anise 66⅛ cinnamon stick 66⅛ tsp nutmeg 33 1/16 tsp ground ginger 132¼ tbsp sweet paprika 132¼ tbsp sumac 99 3/16 tbsp sea salt 3306¼ g ginger, grated 396¾ cloves garlic, crushed 5290 g chopped coriander, stems and leaves 7935 ml lemon juice 15870 ml vegetable oil 396¾ 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:
52900 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 52900 ml chicken stock Cover and roast 4-5 hours until completely tender
7935 g tahini paste 198⅜ tbsp lemon juice 132¼ clove garlic, crushed 132¼ pinch salt 396¾ tbsp water
132¼ pickled red onion 132¼ fresh salad
Name: