Serves: - 1170 +
Ingredients
292½ tsp peppercorns 731¼ cloves 73⅛ tsp cardamom 36 9/16 tsp fenugreek 146¼ tsp fennel 146¼ tbsp cumin seeds 146¼ star anise 73⅛ cinnamon stick 73⅛ tsp nutmeg 36 9/16 tsp ground ginger 146¼ tbsp sweet paprika 146¼ tbsp sumac 109 11/16 tbsp sea salt 3656¼ g ginger, grated 438¾ cloves garlic, crushed 5850 g chopped coriander, stems and leaves 8775 ml lemon juice 17550 ml vegetable oil 438¾ 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:
58500 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 58500 ml chicken stock Cover and roast 4-5 hours until completely tender
8775 g tahini paste 219⅜ tbsp lemon juice 146¼ clove garlic, crushed 146¼ pinch salt 438¾ tbsp water
146¼ pickled red onion 146¼ fresh salad
Name: