Serves: - 1194 +
Ingredients
298½ tsp peppercorns 746¼ cloves 74⅝ tsp cardamom 37 5/16 tsp fenugreek 149¼ tsp fennel 149¼ tbsp cumin seeds 149¼ star anise 74⅝ cinnamon stick 74⅝ tsp nutmeg 37 5/16 tsp ground ginger 149¼ tbsp sweet paprika 149¼ tbsp sumac 111 15/16 tbsp sea salt 3731¼ g ginger, grated 447¾ cloves garlic, crushed 5970 g chopped coriander, stems and leaves 8955 ml lemon juice 17910 ml vegetable oil 447¾ 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:
59700 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 59700 ml chicken stock Cover and roast 4-5 hours until completely tender
8955 g tahini paste 223⅞ tbsp lemon juice 149¼ clove garlic, crushed 149¼ pinch salt 447¾ tbsp water
149¼ pickled red onion 149¼ fresh salad
Name: