Serves: - 494 +
Ingredients
123½ tsp peppercorns 308¾ cloves 30⅞ tsp cardamom 15 7/16 tsp fenugreek 61¾ tsp fennel 61¾ tbsp cumin seeds 61¾ star anise 30⅞ cinnamon stick 30⅞ tsp nutmeg 15 7/16 tsp ground ginger 61¾ tbsp sweet paprika 61¾ tbsp sumac 46 5/16 tbsp sea salt 1543¾ g ginger, grated 185¼ cloves garlic, crushed 2470 g chopped coriander, stems and leaves 3705 ml lemon juice 7410 ml vegetable oil 185¼ 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:
24700 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 24700 ml chicken stock Cover and roast 4-5 hours until completely tender
3705 g tahini paste 92⅝ tbsp lemon juice 61¾ clove garlic, crushed 61¾ pinch salt 185¼ tbsp water
61¾ pickled red onion 61¾ fresh salad
Name: