Serves: - 1178 +
Ingredients
294½ tsp peppercorns 736¼ cloves 73⅝ tsp cardamom 36 13/16 tsp fenugreek 147¼ tsp fennel 147¼ tbsp cumin seeds 147¼ star anise 73⅝ cinnamon stick 73⅝ tsp nutmeg 36 13/16 tsp ground ginger 147¼ tbsp sweet paprika 147¼ tbsp sumac 110 7/16 tbsp sea salt 3681¼ g ginger, grated 441¾ cloves garlic, crushed 5890 g chopped coriander, stems and leaves 8835 ml lemon juice 17670 ml vegetable oil 441¾ 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:
58900 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 58900 ml chicken stock Cover and roast 4-5 hours until completely tender
8835 g tahini paste 220⅞ tbsp lemon juice 147¼ clove garlic, crushed 147¼ pinch salt 441¾ tbsp water
147¼ pickled red onion 147¼ fresh salad
Name: