Serves: - 658 +
Ingredients
164½ tsp peppercorns 411¼ cloves 41⅛ tsp cardamom 20 9/16 tsp fenugreek 82¼ tsp fennel 82¼ tbsp cumin seeds 82¼ star anise 41⅛ cinnamon stick 41⅛ tsp nutmeg 20 9/16 tsp ground ginger 82¼ tbsp sweet paprika 82¼ tbsp sumac 61 11/16 tbsp sea salt 2056¼ g ginger, grated 246¾ cloves garlic, crushed 3290 g chopped coriander, stems and leaves 4935 ml lemon juice 9870 ml vegetable oil 246¾ 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:
32900 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 32900 ml chicken stock Cover and roast 4-5 hours until completely tender
4935 g tahini paste 123⅜ tbsp lemon juice 82¼ clove garlic, crushed 82¼ pinch salt 246¾ tbsp water
82¼ pickled red onion 82¼ fresh salad
Name: