Serves: - 1198 +
Ingredients
299½ tsp peppercorns 748¾ cloves 74⅞ tsp cardamom 37 7/16 tsp fenugreek 149¾ tsp fennel 149¾ tbsp cumin seeds 149¾ star anise 74⅞ cinnamon stick 74⅞ tsp nutmeg 37 7/16 tsp ground ginger 149¾ tbsp sweet paprika 149¾ tbsp sumac 112 5/16 tbsp sea salt 3743¾ g ginger, grated 449¼ cloves garlic, crushed 5990 g chopped coriander, stems and leaves 8985 ml lemon juice 17970 ml vegetable oil 449¼ 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:
59900 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 59900 ml chicken stock Cover and roast 4-5 hours until completely tender
8985 g tahini paste 224⅝ tbsp lemon juice 149¾ clove garlic, crushed 149¾ pinch salt 449¼ tbsp water
149¾ pickled red onion 149¾ fresh salad
Name: