Serves: - 1090 +
Ingredients
272½ tsp peppercorns 681¼ cloves 68⅛ tsp cardamom 34 1/16 tsp fenugreek 136¼ tsp fennel 136¼ tbsp cumin seeds 136¼ star anise 68⅛ cinnamon stick 68⅛ tsp nutmeg 34 1/16 tsp ground ginger 136¼ tbsp sweet paprika 136¼ tbsp sumac 102 3/16 tbsp sea salt 3406¼ g ginger, grated 408¾ cloves garlic, crushed 5450 g chopped coriander, stems and leaves 8175 ml lemon juice 16350 ml vegetable oil 408¾ 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:
54500 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 54500 ml chicken stock Cover and roast 4-5 hours until completely tender
8175 g tahini paste 204⅜ tbsp lemon juice 136¼ clove garlic, crushed 136¼ pinch salt 408¾ tbsp water
136¼ pickled red onion 136¼ fresh salad
Name: