Serves: - 1190 +
Ingredients
297½ tsp peppercorns 743¾ cloves 74⅜ tsp cardamom 37 3/16 tsp fenugreek 148¾ tsp fennel 148¾ tbsp cumin seeds 148¾ star anise 74⅜ cinnamon stick 74⅜ tsp nutmeg 37 3/16 tsp ground ginger 148¾ tbsp sweet paprika 148¾ tbsp sumac 111 9/16 tbsp sea salt 3718¾ g ginger, grated 446¼ cloves garlic, crushed 5950 g chopped coriander, stems and leaves 8925 ml lemon juice 17850 ml vegetable oil 446¼ 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:
59500 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 59500 ml chicken stock Cover and roast 4-5 hours until completely tender
8925 g tahini paste 223⅛ tbsp lemon juice 148¾ clove garlic, crushed 148¾ pinch salt 446¼ tbsp water
148¾ pickled red onion 148¾ fresh salad
Name: