Serves: - 1186 +
Ingredients
296½ tsp peppercorns 741¼ cloves 74⅛ tsp cardamom 37 1/16 tsp fenugreek 148¼ tsp fennel 148¼ tbsp cumin seeds 148¼ star anise 74⅛ cinnamon stick 74⅛ tsp nutmeg 37 1/16 tsp ground ginger 148¼ tbsp sweet paprika 148¼ tbsp sumac 111 3/16 tbsp sea salt 3706¼ g ginger, grated 444¾ cloves garlic, crushed 5930 g chopped coriander, stems and leaves 8895 ml lemon juice 17790 ml vegetable oil 444¾ 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:
59300 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 59300 ml chicken stock Cover and roast 4-5 hours until completely tender
8895 g tahini paste 222⅜ tbsp lemon juice 148¼ clove garlic, crushed 148¼ pinch salt 444¾ tbsp water
148¼ pickled red onion 148¼ fresh salad
Name: