Serves: - 618 +
Ingredients
154½ tsp peppercorns 386¼ cloves 38⅝ tsp cardamom 19 5/16 tsp fenugreek 77¼ tsp fennel 77¼ tbsp cumin seeds 77¼ star anise 38⅝ cinnamon stick 38⅝ tsp nutmeg 19 5/16 tsp ground ginger 77¼ tbsp sweet paprika 77¼ tbsp sumac 57 15/16 tbsp sea salt 1931¼ g ginger, grated 231¾ cloves garlic, crushed 3090 g chopped coriander, stems and leaves 4635 ml lemon juice 9270 ml vegetable oil 231¾ 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:
30900 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 30900 ml chicken stock Cover and roast 4-5 hours until completely tender
4635 g tahini paste 115⅞ tbsp lemon juice 77¼ clove garlic, crushed 77¼ pinch salt 231¾ tbsp water
77¼ pickled red onion 77¼ fresh salad
Name: