Serves: - 674 +
Ingredients
168½ tsp peppercorns 421¼ cloves 42⅛ tsp cardamom 21 1/16 tsp fenugreek 84¼ tsp fennel 84¼ tbsp cumin seeds 84¼ star anise 42⅛ cinnamon stick 42⅛ tsp nutmeg 21 1/16 tsp ground ginger 84¼ tbsp sweet paprika 84¼ tbsp sumac 63 3/16 tbsp sea salt 2106¼ g ginger, grated 252¾ cloves garlic, crushed 3370 g chopped coriander, stems and leaves 5055 ml lemon juice 10110 ml vegetable oil 252¾ 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:
33700 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 33700 ml chicken stock Cover and roast 4-5 hours until completely tender
5055 g tahini paste 126⅜ tbsp lemon juice 84¼ clove garlic, crushed 84¼ pinch salt 252¾ tbsp water
84¼ pickled red onion 84¼ fresh salad
Name: