Serves: - 654 +
Ingredients
163½ tsp peppercorns 408¾ cloves 40⅞ tsp cardamom 20 7/16 tsp fenugreek 81¾ tsp fennel 81¾ tbsp cumin seeds 81¾ star anise 40⅞ cinnamon stick 40⅞ tsp nutmeg 20 7/16 tsp ground ginger 81¾ tbsp sweet paprika 81¾ tbsp sumac 61 5/16 tbsp sea salt 2043¾ g ginger, grated 245¼ cloves garlic, crushed 3270 g chopped coriander, stems and leaves 4905 ml lemon juice 9810 ml vegetable oil 245¼ 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:
32700 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 32700 ml chicken stock Cover and roast 4-5 hours until completely tender
4905 g tahini paste 122⅝ tbsp lemon juice 81¾ clove garlic, crushed 81¾ pinch salt 245¼ tbsp water
81¾ pickled red onion 81¾ fresh salad
Name: