Serves: - 1130 +
Ingredients
282½ tsp peppercorns 706¼ cloves 70⅝ tsp cardamom 35 5/16 tsp fenugreek 141¼ tsp fennel 141¼ tbsp cumin seeds 141¼ star anise 70⅝ cinnamon stick 70⅝ tsp nutmeg 35 5/16 tsp ground ginger 141¼ tbsp sweet paprika 141¼ tbsp sumac 105 15/16 tbsp sea salt 3531¼ g ginger, grated 423¾ cloves garlic, crushed 5650 g chopped coriander, stems and leaves 8475 ml lemon juice 16950 ml vegetable oil 423¾ 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:
56500 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 56500 ml chicken stock Cover and roast 4-5 hours until completely tender
8475 g tahini paste 211⅞ tbsp lemon juice 141¼ clove garlic, crushed 141¼ pinch salt 423¾ tbsp water
141¼ pickled red onion 141¼ fresh salad
Name: