Serves: - 662 +
Ingredients
165½ tsp peppercorns 413¾ cloves 41⅜ tsp cardamom 20 11/16 tsp fenugreek 82¾ tsp fennel 82¾ tbsp cumin seeds 82¾ star anise 41⅜ cinnamon stick 41⅜ tsp nutmeg 20 11/16 tsp ground ginger 82¾ tbsp sweet paprika 82¾ tbsp sumac 62 1/16 tbsp sea salt 2068¾ g ginger, grated 248¼ cloves garlic, crushed 3310 g chopped coriander, stems and leaves 4965 ml lemon juice 9930 ml vegetable oil 248¼ 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:
33100 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 33100 ml chicken stock Cover and roast 4-5 hours until completely tender
4965 g tahini paste 124⅛ tbsp lemon juice 82¾ clove garlic, crushed 82¾ pinch salt 248¼ tbsp water
82¾ pickled red onion 82¾ fresh salad
Name: