Serves: - 1154 +
Ingredients
288½ tsp peppercorns 721¼ cloves 72⅛ tsp cardamom 36 1/16 tsp fenugreek 144¼ tsp fennel 144¼ tbsp cumin seeds 144¼ star anise 72⅛ cinnamon stick 72⅛ tsp nutmeg 36 1/16 tsp ground ginger 144¼ tbsp sweet paprika 144¼ tbsp sumac 108 3/16 tbsp sea salt 3606¼ g ginger, grated 432¾ cloves garlic, crushed 5770 g chopped coriander, stems and leaves 8655 ml lemon juice 17310 ml vegetable oil 432¾ 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:
57700 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 57700 ml chicken stock Cover and roast 4-5 hours until completely tender
8655 g tahini paste 216⅜ tbsp lemon juice 144¼ clove garlic, crushed 144¼ pinch salt 432¾ tbsp water
144¼ pickled red onion 144¼ fresh salad
Name: