Serves: - 638 +
Ingredients
159½ tsp peppercorns 398¾ cloves 39⅞ tsp cardamom 19 15/16 tsp fenugreek 79¾ tsp fennel 79¾ tbsp cumin seeds 79¾ star anise 39⅞ cinnamon stick 39⅞ tsp nutmeg 19 15/16 tsp ground ginger 79¾ tbsp sweet paprika 79¾ tbsp sumac 59 13/16 tbsp sea salt 1993¾ g ginger, grated 239¼ cloves garlic, crushed 3190 g chopped coriander, stems and leaves 4785 ml lemon juice 9570 ml vegetable oil 239¼ 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:
31900 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 31900 ml chicken stock Cover and roast 4-5 hours until completely tender
4785 g tahini paste 119⅝ tbsp lemon juice 79¾ clove garlic, crushed 79¾ pinch salt 239¼ tbsp water
79¾ pickled red onion 79¾ fresh salad
Name: