Serves: - 1074 +
Ingredients
268½ tsp peppercorns 671¼ cloves 67⅛ tsp cardamom 33 9/16 tsp fenugreek 134¼ tsp fennel 134¼ tbsp cumin seeds 134¼ star anise 67⅛ cinnamon stick 67⅛ tsp nutmeg 33 9/16 tsp ground ginger 134¼ tbsp sweet paprika 134¼ tbsp sumac 100 11/16 tbsp sea salt 3356¼ g ginger, grated 402¾ cloves garlic, crushed 5370 g chopped coriander, stems and leaves 8055 ml lemon juice 16110 ml vegetable oil 402¾ 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:
53700 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 53700 ml chicken stock Cover and roast 4-5 hours until completely tender
8055 g tahini paste 201⅜ tbsp lemon juice 134¼ clove garlic, crushed 134¼ pinch salt 402¾ tbsp water
134¼ pickled red onion 134¼ fresh salad
Name: