Serves: - 626 +
Ingredients
156½ tsp peppercorns 391¼ cloves 39⅛ tsp cardamom 19 9/16 tsp fenugreek 78¼ tsp fennel 78¼ tbsp cumin seeds 78¼ star anise 39⅛ cinnamon stick 39⅛ tsp nutmeg 19 9/16 tsp ground ginger 78¼ tbsp sweet paprika 78¼ tbsp sumac 58 11/16 tbsp sea salt 1956¼ g ginger, grated 234¾ cloves garlic, crushed 3130 g chopped coriander, stems and leaves 4695 ml lemon juice 9390 ml vegetable oil 234¾ 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:
31300 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 31300 ml chicken stock Cover and roast 4-5 hours until completely tender
4695 g tahini paste 117⅜ tbsp lemon juice 78¼ clove garlic, crushed 78¼ pinch salt 234¾ tbsp water
78¼ pickled red onion 78¼ fresh salad
Name: